Cajun Remoulade Sauce Recipe (2024)

FAQs

What are the different types of remoulade? ›

Creole versions often have tan or pink hues and are usually piquant. Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used.

The most popular recipe that uses remoulade sauce is shrimp po boys. I have a great recipe here. Again you can use it as a dipping sauce with chicken, French fries and even with burgers. It's also great with crab cakes and fried green tomatoes.

Classic French remoulade resembles tartar sauce. It has a mayonnaise base, and capers or gherkins and fresh herbs are often mixed in. This recipe is more akin to a Creole, or Louisiana-style, remoulade. I stir in paprika for color and complexity, and hot sauce and cayenne add heat.

Rémoulade sauce should be stored in a covered container in the refrigerator. It will keep for up to two weeks.

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.

mayonnaise with mustard and garlic. (Translation of rémoulade from the GLOBAL French-English Dictionary © 2018 K Dictionaries Ltd)

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.

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.

This remoulade sauce is made with a healthy set of ingredients, and while mayo sometimes gets a bad rap in the health world, it can actually be a really great source of healthy fats.

What is po boy sauce made of? ›

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

PERFECT FOR SEAFOOD – This creamy blend of fresh herbs and spices can be used at home to make delicious crab cakes or as a spread for sandwiches. Add a dollop of this addictive remoulade and instantly brighten any seafood recipe!

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.

Remoulade, on the other hand, is more complex and varied in ingredients. Originating in France, classic French Remoulade is similar to tartar sauce but includes additional elements like capers, herbs, and sometimes anchovies, giving it a more nuanced flavor.