Cajun Remoulade Sauce Recipe (2024)

FAQs

What is remoulade sauce made of? ›

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Just look at the ingredients. Cajun seasoning, smoked paprika, garlic powder, tomato paste, and hot sauce, all blended into a creamy tangy mayo base. How could it not be delicious? Cajun sauce is super easy to make.

Cajun Mayo is an easy sauce made with Cajun Seasoning Mix, Mayo and Olive Oil. I use my homemade Cajun Seasoning, I will leave the link here for you to check it out, but feel free to use store bought too.

CaJohn's NOLA Hot Sauce is a Louisiana-style hot sauce that is made with a combination of Cayenne peppers, Chile Caribe, and Habanero powder. This hot sauce has been recognized as the Hot Sauce Division Champion at the World Hot Sauce Awards and was also voted the "Best Hot Sauce in the World" in 2015.

Classic French remoulade resembles tartar sauce.

White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce. Many believe the word “remoulade” comes from “remola,” a French word for a radish used in early versions of the sauce.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

To this day, many Creole sauces include tomatoes or tomato puree, while Cajun dishes usually don't. It's another generalization, but Creole dishes are more apt to use butter as their source of fats, while Cajun cuisine more often uses vegetable oil or lard (or both).

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Sunflower Oil (52%), Water, Sugar, Stabiliser, Egg, Salt, Mustard, Acidity Regulators (Citric Acid, Lactic Acid), Colour (E104, E110), Preservative (Potassium Sorbate), Sorbic Acid.

What mayo is popular in Louisiana? ›

Blue Plate Mayonnaise is a brand of mayonnaise owned by Reily Foods Company, headquartered in New Orleans, Louisiana. Blue Plate was created by the Wesson Oil & Snowdrift Company in 1929 and founded by Charles A.

What Is In Cajun Spice Mix? Typical Cajun seasonings (including store-bought like Slap Ya Mama and Tony Chachere's) are made with black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. For different flavors, some Cajun spice mixes include salt, mustard powder, chile peppers, or cumin.

Louisiana Brand Hot Sauce Original

It's a boring number one best Louisiana hot sauce but you really can't do better than the original Louisiana Brand hot sauce when it comes to that classic flavor. It's super vinegary and tangy, and that flavor really lasts. It's spicy, and the heat lingers, but it's not overwhelming.

If you do any traveling around Louisiana you'll find that it seems like almost everyone has their own "secret recipe" for this sauce. It's served most often with shrimp and crab cakes, po boy sandwiches, and even chicken. It's also awesome as a substitute for ketchup with French fries.

Classic French remoulade resembles tartar sauce in both its ingredients and uses, but there are some important differences: tartar sauce uses herbs sparingly, while remoulade makes liberal use of tarragon, chervil, and other aromatic herbs.

In French cuisine, rémoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies.

Remoulade is a classic of New Orleans cuisine. It is used to dress up cold boiled shrimp. It is served as a dipping sauce for all manner of fried seafood. It is dolloped on top of fried tomatoes.

Ingredients. The major difference between traditional remoulade and aioli has to be the ingredients. Both sauces include simple ingredients that you already have in your pantry. However, the base of the remoulade is mayonnaise, while aioli is an oil emulsion.