Cajun Remoulade Sauce Recipe (2024)

FAQs

Cajun Remoulade Sauce Recipe? ›

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

Danish remoulade is a modified version of the original French-style remoulade. It is a mayonnaise-based sauce, coloured brightly yellow with turmeric (or a pinch of curry powder), mixed with a purée of capers and pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.

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.

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.

Those ingredients mirror the ingredients found in many bottled remoulades — minus the horseradish and hot spices, of course. Each tablespoon of Big Mac sauce contains 60 calories (but no transfats), which is comparable to other bottled dressings and sauces.

Cajun is a very spicy sauce, made with a blend of homemade Creole spices and a mixture of red habanero and Carolina reaper peppers, which leaves no one indifferent. Lightly smoked and tomatoy, this sauce will seduce you with its spicy punch of paprika, garlic, cayenne and hot peppers!

Classic French remoulade resembles tartar sauce.

It's a classic accompaniment to seafood dishes like fried shrimp, crab cakes, fried fish, or oysters or you can use it for dipping hush puppies, fried pickles, or french fries. But you can also use remoulade sauce as a spread or dressing for sandwiches and burgers. We especially love it with po' boys.

Cajun Tartar Sauce:

In a bowl stir tegether the mayonnaise, sweet picle, green onion, parsley, lemon juice and hot pepper sauce. Served with fried fish and seafood. Makes 1 1/4 cup of sauce.

What is an interesting fact about remoulade? ›

Rémoulade is a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

Homemade Mustard, Dijon and Spicy Brown are the top 3 creole mustard substitute. You can also use stone ground mustard as replacement.

Remoulade is a mayonnaise-based sauce with various herbs and seasonings, and aioli is an emulsion of oil and garlic. Accordingly, it's easy to understand how each sauce has a distinct flavor profile and uses. Still, both remoulade and aioli are great as dipping sauces.

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.

Although the mixture of mayonnaise and ketchup is popular across the United States, it's also a beloved condiment in Latin American and Caribbean countries. The dipping sauce is called everything from "fry sauce" to "salsa golf" around the world, but the base ingredients are usually the same.

Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.