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.

Both are mayonnaise based. A remoulade has mustard and, usually, capers, so has more bite and texture than an aioli, which is usually flavored with lemon and garlic.

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.

This product is likely dairy free.

Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli.

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.

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.

Is remoulade good for you? ›

Apart from being a rich source of flavor, remoulade contains components like mustard and capers, which are known for their antioxidant properties. It also includes herbs like parsley, chervil, and tarragon, which are packed with vitamins and provide various health benefits.

Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas, which suggests that horseradish may have once been the major component.

The product is among hot sauces manufactured in the "Louisiana style," whereby cooked and ground chili peppers are combined with vinegar and salt, and then left to ferment during the aging process. In 2001, over 200,000 bottles of hot sauce were manufactured daily in various sizes.

The best part about the recipe for Bobby Flay's fry sauce? It requires just three ingredients: mayonnaise, roasted red pepper puree, and adobo sauce. Not only does it take very few ingredients, but it's also super easy to make. First, you prepare the pepper — it needs to be roasted, peeled, seeded, and diced.

The Difference Between Aioli and Mayo

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

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.