Homemade Cajun Remoulade Sauce – Turn up the heat at your next party with this creamy, zesty, kicked-up Cajun-style sauce!
Today’s recipe for Homemade Cajun Remoulade Sauce is a sister post to my last recipe for Fried Green Tomatoes, which by the way, is an AMAZING combination.
I’ve decided to give this sauce it’s own blog post because remoulade sauce is just as amazing on many other things!
So, what exactly is remoulade sauce?
Today’s recipe is definitely an American version of the sauce (from Louisiana), but it’s thought to have French origins. This makes total sense because of the French Creole influence in Louisiana cooking.
The French version is a mayonnaise-based sauce with additions such as capers, gherkins, mustard, herbs, and sometimes horseradish.
This Cajun version kicks it up a bit with Worcestershire sauce and Creole seasoning. I’m not going to say that the Louisiana version is better than the French version, but this stuff is tangy and creamy like the original sauce with that oh-so-good addition of HEAT! 👹🔥❤️
Now, what to serve your Homemade Cajun Remoulade Sauce with?
As I mentioned before, it’s amazing with Fried Green Tomatoes. Other vegetables it compliments include asparagus, artichoke, and crudités.
It’s tasty with hardboiled eggs atop iceberg lettuce, and perhaps its most popular application is with cocktail shrimp and other shellfish.
Turn up the heat at your next party with this tasty, Americanized sauce, and it’s sure to be a hit!
Turn up the heat at your next party with this creamy, zesty, kicked-up Cajun-style sauce! *To make dairy-free and/or vegan, substitute regular mayo with a dairy-free and/or egg-free alternative.
Homemade Cajun Remoulade Sauce
Ingredients
Instructions
Notes
More sauces I think you’ll enjoy…
Homemade Tartar Sauce
Avocado Lime Yogurt Dipping Dressing
Lebanese Garlic Sauce
Rachel, thank you so much for sharing this great recipe. I’ve been looking for a way to make this ever since I got back from NOLA a few weeks ago!
I’m happy to help! I’m so jealous about your trip to New Orleans. I hope you had a good time!
Everything Louisiana isn’t Caun. Remoulade is a case in point..a sauce that is a part of a distinctive New Orleans Creole cuisine that is different from Cajun and Louisiana cooking.
You’re right sandra! …but this is a fusion recipe. Think of it as a kicked-up remoulade! I figure as long as it tastes awesome then it’s allowed!
Growing up in between Carincro and the basin …this is close to what we used…thanks for the recipe…and as far as it being “cajun” there are to s of lesser recipes that are not as close…celique me guide marche sur leu
Thanks for the compliment Mark! I’ve been trying to translate your saying at the end of your comment. What I’ve come up with is “Heaven guide me as I walk on the water.” Is that what you’re saying???