Cajun Remoulade Sauce Recipe (2024)

FAQs

What is remoulade sauce made from? ›

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.

While this style of sauce would traditionally be served on po' boys, crab cakes, or with fried fish, I can attest that it's just as good on anything veggie. Make a batch, and you won't have any trouble finding different ways to use it!

Store remoulade sauce made with store-bought mayonnaise tightly covered in the refrigerator for up to 2 weeks. Store remoulade sauce made with homemade mayonnaise tightly covered in the refrigerator for up to 3 days.

Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.

Remoulade is incredibly popular in Cajun and Creole cuisines where it's a common addition to co*cktail shrimp po'boy sandwiches. Interestingly, remoulade is used to make celeriac remoulade, using shredded celery root as its base. Its most similar common American counterpart is coleslaw.

[ʀemulad ] feminine noun. remoulade dressing ⧫ mayonnaise with mustard. Collins French-English Dictionary © by HarperCollins Publishers.

Meaning of remoulade in English

a cold sauce made with mayonnaise (= a thick sauce made with eggs and oil), herbs, mustard, and capers: This book has a great recipe for celeriac remoulade. The smoked salmon was served with a cauliflower rémoulade. I ordered the crab cake served with homemade remoulade.

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.

I have had céleri rémoulade in France dozens of times but there, the sauce is simpler than up North. It usually consists of mayo, vinegar, mustard, shallots, capers, pickles and fresh herbs. In Denmark, the sauce's texture is more like that of a coleslaw.

What is aioli made of? ›

What is aioli sauce made of? At it's simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they don't separate over time.

Also, after it's opened, it should go in the fridge for up to two months, according to the USDA. From garlic aioli to remoulade and tartar sauces, there are all kinds of dipping sauces and spreads that contain mayo, and Berger says it's best practice to toss them when they're expired.

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.

Perfect for rice topping, pasta sauce or simple dip. I love making this and save it in an airtight container in the fridge. It conserve well for up to 2 weeks or can be frozen for later use.

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.

Though Big Mac Sauce and Thousand Island dressing have ingredients in common, McDonald's sauce is their own, unique balance of sweet and savory ingredients. The sweetness comes from ketchup and sweet pickle relish; the savory from yellow mustard, fresh onion and a little vinegar.

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.