This Cajun Remoulade is one of those sauces that always found a way onto my menus at the restaurant, no matter what season. It’s the “special sauce” on my version of the Cajun Muffaletta sandwich, the perfect accompaniment to salmon cakes, and the secret ingredient in Cajun Shrimp Endive Spoons – a popular passed appetizer for wedding receptions. At home, I’ve served this sauce alongside fried catfish, boiled shrimp, and tossed it with cooked chicken for a quick chicken salad with a kick. If you like spicy, you’ll find a ton of uses for this sauce. And if you don’t like spicy – simply cut out the hot sauce, and you’ll still find a ton of uses for this sauce!!
Remou-what?
A Remoulade (re-MOO-lad) is essentially a cold mayo/aioli-based sauce with the addition of minced ingredients stirred in. Common ingredients that are often added to a remoulade are minced onion, pickles, pickled peppers, bell peppers, capers, olives, garlic, celery, horseradish, fresh herbs, and spices. A Tartar Sauce is a remoulade.
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Cajun Remoulade Sauce Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Sauce
- Method: Stir
- Cuisine: Cajun
- Diet: Gluten Free
Description
This versatile cold sauce with a kick compliments cold cuts, fried foods, seafood, and chicken. As is, this recipe packs a punch, but you can dial down the heat by reducing the hot sauce and cajun spice.
Ingredients
1 1/2 cups mayonnaise
1 1/2 Tablespoons Dijon Mustard
1 1/2 Tablespoons Ketchup
1 1/2 Tablespoons Parsley, minced
2 1/4 Teaspoons Hot Sauce (like Tabasco or Crystal)
2 1/4 Teaspoons Lemon Juice
1 1/2 Garlic Cloves, minced
1/4 cup Shallot or Onion, minced
1 Celery Stalk, minced
1 Tablespoons Capers, minced
3/4 teaspoon Cajun Spice
1 teaspoon Paprika
Pinch of Ground Black Pepper
Salt to taste
Instructions
Mix all ingredients together.
Store refrigerated for up to 2 weeks.
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