Cajun Remoulade
This 10-minute Cajun Remoulade Sauce elevates anything you pair it with, be it seafood, po’boys, burgers, French fries and more. This simple dipping sauce calls for several ingredients you probably already have in your pantry and refrigerator. Learn how to make it here.
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I plan out my content calendar well in advance, but as I got closer to this development date and the publication of this recipe, I wondered if I should go through with it. In fact, I wrote down on my planning page: HOW is this different than my Cajun Dipping Sauce?
Turns out, this Cajun remoulade recipe is QUITE different.
While both sauces have a mayonnaise base, the Cajun Dipping Sauce calls for ketchup and minimal herbs.
This remoulade sauce… calls for a lot of other ingredients and looks completely different.
So if you’re looking for something that looks like the classic with a bit of Cajun flair, this is for you.
Why I love this recipe:
I am a sucker for any type of dipping sauce, and this Cajun remoulade is no different. The sauce itself is tangy and herbaceous with a bit of spice, but not so much you’re your mouth is lit on fire or the flavors are overwhelming. It’s delightfully balanced.
It hits the spot — and it is so simple to make. (The most time-consuming part of this recipe is measuring everything out… and then letting the flavors meld, if you choose to do that part.)
It also elevates any dish you pair it with… and works for a fancy-feeling dinner at home, as well as store-bought freezer fries or fried shrimp.
And when you slather it on a sandwich or a po’boy, it is simply the best and a great thing to keep in your fridge!
Pro tip: mix the remoulade recipe early and let it hang out in the fridge for a few hours before serving. This gives the ingredients time to meld together and it will taste even better as it sits!
Pair this remoulade sauce with: Blackened Shrimp | Bob’s Crab Cakes | Baked Boudin Balls | Oven Fried Okra | Homemade Chicken Nuggets
What you need to make this recipe:
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- Measuring spoons and cups and/or a kitchen scale
- Medium bowl
- Rubber spatula
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the store to make this recipe:
- Mayonnaise — this is a mayo-based sauce, so use your favorite brand! Duke’s is my personal favorite, so that is what I used.
- Grainy creole mustard — this adds both texture and flavor. You can use a spicy brown mustard in its place if you cannot find grainy mustard at the store.
- Freshly squeezed lemon juice — this adds some acid and helps balance everything out.
- Pickle relish and juice — use your favorite type of pickle relish here. We keep sweet pickle relish on hand, and it added a little sweetness here. (I love it. My husband commented upon it. So did my taste tester.) You can also chop up your favorite pickles, like dill pickles. The classic remoulade sauce calls for cornichons, which are savory, so you can use those instead if you prefer.
- Fresh parsley — this herb adds color and brightness to the sauce.
- Worcestershire sauce — this adds serious umami. A little goes a long way.
- Hot sauce — all you need are a few shakes. Tabasco is the go-to for any Louisiana-style recipes in our house, but you can use whatever you have on hand. I actually used a Portuguese hot sauce from my friend’s wedding for these photos!
- Garlic powder — a sprinkling of this adds some serious flavor to the mixture.
- Horseradish — this adds a lovely kick at the end!
- Cajun seasoning — stir this in at the end for some extra kick. You may use your favorite storebought brand (we love Tony’s), but you can also make your own Creole seasoning if you feel up to it. I also sprinkled some on top of the dip before serving.
How to make a Remoulade Sauce:
Measure it all. Combine the mayonnaise, creole mustard, lemon juice, pickle relish and juice, minced parsley, Worcestershire sauce, 2-3 dashes of hot sauce in a medium bowl.
Mix until combined with a rubber spatula or a whisk. Taste, then season with garlic powder, horseradish and Cajun seasoning.
Serve. Pair with various food items, and enjoy! It is especially delicious if you let the flavors meld in the refrigerator for a few hours before serving, though that is not required.
how to store:
Refrigerate in an airtight container for up to a week. Enjoy chilled.
Frequently Asked Questions
A remoulade sauce is a classic French sauce that has a mayonnaise base.
From my understanding, both Louisiana and French remoulades have a mayonnaise base with fresh herbs stirred in, but the additions are what separate them. A French remoulade calls for cornichons and Dijon mustard, while Louisiana remoulade has some more ingredients with a kick, like horseradish, hot sauce, Cajun seasoning, etc.
It will be in the condiment aisle with the other mustards, ketchups and mayonnaises.
Sure, but you will not get the same flavor profile.
Feel free to skip the hot sauce and the horseradish if you think those are going to be too punchy for you.
No. I have not met an egg-free mayonnaise that I liked the flavor of. Since mayonnaise is the base here, you want to like the taste of it.
It sure is! Eggs are not dairy.
For up to a week.
You sure can. Mix it up in advance, keep it cold in the fridge and serve chilled.
Serve it with fried things, like fried okra (or oven fried okra), fried green tomatoes, shrimp, etc. It’s great with blackened shrimp, as well as on a shrimp po’boy.
Absolutely!
Quick tips and tricks to the best remoulade sauce:
- Taste as you go. This way, you can tweak the ingredients slightly to your taste buds.
- Double or triple the recipe. If you’re serving a large crowd who you know will love this dipper, make more and keep it chilled in the fridge.
- Use the best ingredients you can afford. This remoulade recipe is simple, so you want those ingredients to shine.
- Let it sit. Once you mix it all up, simply pop it into the fridge for a few hours before serving. This way, the flavors will meld.
Here’s how you can make this classic dip at home…
Cajun Remoulade
EQUIPMENT
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- Measuring spoons
Ingredients
- ¼ cup mayonnaise
- 2 teaspoons grainy creole mustard
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon pickle relish + juice
- 1 teaspoon minced parsley
- ½ teaspoon Worcestershire sauce
- 2-3 dashes hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon horseradish sauce
- 1-2 shakes Cajun seasoning
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We’ll email a link directly to you so you can come back to it later! Plus, you’ll receive new recipes delivered to your inbox each week.
Instructions
- Combine ¼ cup mayonnaise, 2 teaspoons grainy creole mustard, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon pickle relish and juice, 1 teaspoon minced parsley, ½ teaspoon Worcestershire sauce and 2-3 dashes hot sauce in a bowl.
- Mix until combined. Taste, then season with ½ teaspoon garlic powder, ½ teaspoon horseradish sauce and 1-2 shakes Cajun seasoning.
- Serve as a dipping sauce with various items, and enjoy! You may let it sit in the refrigerator for a few hours so the flavors can meld, though this is not required.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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