Bold Cajun Remoulade Sauce

This bold and tangy Cajun remoulade sauce adds a burst of New Orleans flavor to any dish. With just 10 minutes of prep, you'll have a versatile condiment that elevates everything from po' boys to seafood platters. The perfect balance of creamy, spicy, and savory elements makes this sauce irresistible.

I first made this remoulade for a backyard crawfish boil, and it was such a hit that friends now request I bring a jar to every gathering. The way it complements seafood is absolutely magical.

Ingredients

• Mayo creates the creamy base that carries all the flavors beautifully
• Grainy or Creole mustard adds texture and authentic New Orleans character
• Fresh garlic provides essential aromatic punch that cannot be substituted with powder
• Creamed horseradish delivers a subtle heat that builds as you eat
• Worcestershire sauce introduces umami depth that makes the sauce crave worthy
• Fresh lemon juice brightens everything with necessary acidity
• Cajun seasoning brings authentic Louisiana flavor profile in one ingredient
• Smoked paprika contributes beautiful color and smoky complexity
• Cayenne pepper optional but recommended for traditional heat level
• Fresh parsley adds color and herbaceous notes that balance richness

Step-by-Step Instructions

Gather Ingredients

Collect all ingredients before starting to ensure smooth preparation. Quality matters here, especially with the mayo and mustard which form the base of your sauce.

Combine Base Ingredients

Add mayo, mustard, and minced garlic to your mixing bowl first. The garlic should be very finely minced to distribute evenly throughout the sauce without overwhelming bites.

Incorporate Flavor Elements

Add horseradish, Worcestershire sauce, and lemon juice. These ingredients create the distinctive tangy profile that makes remoulade special. Be sure to use fresh lemon juice for the brightest flavor.

Season Perfectly

Sprinkle in Cajun seasoning, smoked paprika, and cayenne if using. This trio creates the authentic Cajun heat profile that gradually builds rather than overwhelming the palate immediately.

Finish With Herbs

Fold in the chopped fresh parsley last to maintain its vibrant color and prevent it from becoming soggy. Make sure the parsley is thoroughly dried after washing to prevent excess moisture.

Rest and Refrigerate

Allow flavors to meld in the refrigerator. While you can use immediately, the sauce dramatically improves after resting at least 30 minutes, with optimal flavor development after 2 hours.

Save Pin

The most surprising element in this recipe is the horseradish. Many people skip it thinking the sauce will be too spicy, but it actually provides a wonderful warmth that makes the remoulade special. My grandmother always said a remoulade without horseradish is just fancy mayo!

The History Behind Remoulade

Traditional French remoulade dates back to the mid 1700s as a mayonnaise based sauce with herbs. When brought to Louisiana by French settlers, local ingredients like Cajun spices transformed it into the bolder version we enjoy today. The New Orleans adaptation became spicier and more complex, featuring distinctive ingredients like horseradish and Creole mustard that weren't in the original French version.

Perfect Pairings

Remoulade sauce shines brightest when paired with seafood, particularly fried catfish, shrimp, or oysters. The creamy tanginess cuts through richness while complementing the delicate flavors. For an authentic New Orleans experience, spread generously on po' boy sandwiches. The sauce also transforms plain vegetables into exciting sides when used as a dipping sauce for fresh crudités or drizzled over roasted vegetables.

Smart Storage

Store remoulade in an airtight glass container rather than plastic to prevent absorbing odors from your refrigerator. The sauce will thicken slightly when chilled, which is normal and desirable for spreading on sandwiches. If too thick for your preference, simply let it stand at room temperature for 5 minutes before serving. For best quality, consume within 5 days, though the high acidity means it often stays good longer.

Make It Your Own

Customize this base recipe to suit your preferences by adjusting several key elements. For a greener Louisiana style, add finely diced celery, green onions, and pickles. If you prefer a smoother texture, pulse all ingredients in a food processor instead of mixing by hand. Heat lovers can double the cayenne or add a splash of your favorite hot sauce without compromising authenticity.

Save Pin

Common Questions

→ How long does homemade Cajun remoulade sauce keep in the refrigerator?

Homemade Cajun remoulade sauce keeps well in an airtight container in the refrigerator for up to 1 week. The flavors actually improve after the first day as they have time to meld together.

→ What can I substitute for Creole mustard?

If you can't find Creole mustard, whole grain or stone-ground mustard makes an excellent substitute. The recipe mentions using Maille Old Style Mustard (wholegrain) as an alternative when Creole mustard isn't available.

→ Is this remoulade sauce spicy?

This remoulade has a moderate kick from Cajun seasoning and smoked paprika. The cayenne pepper is optional, so you can adjust the heat level to your preference. Omit the cayenne for a milder sauce or add more for extra spice.

→ What dishes pair well with Cajun remoulade?

Cajun remoulade pairs beautifully with fried seafood like catfish, shrimp, or oysters, and is essential for authentic po'boy sandwiches. It's also delicious with crab cakes, french fries, fried green tomatoes, and as a dressing for seafood salads.

→ Can I make this sauce ahead of time?

Yes! In fact, making this sauce ahead of time improves the flavor. The recipe notes that while you can serve it immediately, allowing it to sit in the refrigerator gives the flavors time to develop and meld together for a more complex taste.

→ What makes this sauce authentically Cajun?

The authentic Cajun character comes from the combination of Creole mustard, Cajun seasoning (like Tony Chachere's), smoked paprika, and fresh ingredients. These elements create the distinctive zesty, spicy profile that's characteristic of New Orleans cuisine.