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Homemade Cajun Remoulade Sauce

November 13, 2017 By Rachel 6 Comments

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Homemade Cajun Remoulade Sauce – Turn up the heat at your next party with this creamy, zesty, kicked-up Cajun-style sauce!

Homemade Cajun Remoulade 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!

Remoulade Sauce Ingredients

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! 👹🔥❤️

Making Cajun Remoulade Sauce

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!

Homemade Cajun Remoulade Sauce

Homemade Cajun Remoulade Sauce
 
Print
Prep time
10 mins
Total time
10 mins
 
Turn up the heat at your next party with this creamy, zesty, kicked-up Cajun-style sauce!
Author: Rachel Hanawalt
Recipe type: Sauce
Cuisine: Cajun/Creole
Serves: 8 servings
Ingredients
  • 1 C mayo*
  • 3 Tbsp Creole mustard or coarse grain dijon mustard
  • 2 tsp spicy or extra hot prepared horseradish
  • 2 Tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 3 tsp Creole seasoning
  • ¼ tsp paprika
  • 2 cloves minced garlic (about 1 tsp)
  • 2 minced green onions (about 2 Tbsp)
  • 4 tsp minced capers
  • cayenne pepper to taste
Instructions
  1. In a small mixing bowl mix together all of the ingredients until evenly combined. If you like your remoulade sauce extra spicy you can add cayenne pepper to taste.
  2. Serve immediately or store covered in the refrigerator for up to one week.
Notes
*To make dairy-free and/or vegan, substitute regular mayo with a dairy-free and/or egg-free alternative.
3.5.3251

 

More sauces I think you’ll enjoy…

Homemade Tartar Sauce

Homemade Tartar Sauce

Avocado Lime Yogurt Dipping Dressing

Avocado Lime Yogurt Dipping Dressing

Lebanese Garlic Sauce

Lebanese Garlic Sauce

 

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Filed Under: Capers, Dairy-Free, Dietary Needs, Dressings and Sauces, Fall, Meal Types, Recipes, Seasons, Spring, Summer, Vegan / Vegan Options, Vegetarian, Winter Tagged With: cajun, capers, creole, crudites, Dip, horseradish, remoulade sauce, Sauce, seafood, veggie dip

« Fried Green Tomatoes
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Comments

  1. Village Bakery says

    February 17, 2018 at 5:36 pm

    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!

    Reply
    • Rachel says

      February 17, 2018 at 11:25 pm

      I’m happy to help! I’m so jealous about your trip to New Orleans. I hope you had a good time!

      Reply
  2. Sandra says

    January 18, 2019 at 7:13 am

    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.

    Reply
    • Rachel says

      January 22, 2019 at 11:58 pm

      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!

      Reply
  3. Mark says

    March 13, 2019 at 10:32 pm

    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

    Reply
    • Rachel says

      June 16, 2019 at 4:29 pm

      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???

      Reply

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Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


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