Cajun Remoulade Sauce
This isn't the creamy, mild French version; it's a aggressive, punchy sauce built to hold its own against fried catfish or blackened shrimp. The key is allowing it to rest for at least an hour so the dried herbs and sharp mustard can bloom into the mayonnaise.
Chill to let the spices marry.
The sauce is functional immediately, but the texture and depth improve significantly after sitting in the refrigerator.
- Mixing bowl
- Whisk
- Rubber spatula
What goes in.
- 1 cupmayonnaise
- 2 tbspCreole mustard
- 1 tbspfresh lemon juice
- 1 tbsppaprika
- 1 tspcajun seasoning
- 1 tbspfresh parsley, finely chopped
- 1 tspgarlic, minced
- 1/2 tsphot sauce
Whisking the emulsion
Add the lemon juice and hot sauce to the mustard first to loosen it before folding in the mayonnaise; this prevents streaks of mustard and ensures a uniform color.
The method.
Combine the base
In a medium bowl, whisk together the Creole mustard, lemon juice, garlic, and hot sauce until smooth.
Add the body
Add the mayonnaise to the bowl and fold it in using a spatula until no white streaks remain.
Incorporate spices
Stir in the paprika, Cajun seasoning, and fresh parsley. Mix until the color is consistent throughout.
Rest
Cover and refrigerate for at least one hour before serving to allow the flavors to penetrate the mayonnaise.
Other turns to take.
Spicy Version
Add an extra tablespoon of prepared horseradish and double the hot sauce.
Crunchy Version
Fold in two tablespoons of finely minced celery or green onions for added texture.
When it doesn't go to plan.
Use a full-fat mayonnaise; the structure of the sauce relies on the fat content to suspend the spices.
If the sauce is too thick, thin it with a half-teaspoon of water at a time until it reaches the desired consistency.
Store in an airtight container in the refrigerator for up to five days.
The ones that keep coming up.
Can I use regular yellow mustard?
It is not recommended. Creole mustard provides the grain and specific heat profile necessary for this style of sauce.
Does it need salt?
Most Cajun seasoning blends are already high in salt. Taste the sauce after it has rested before deciding to add any extra.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe