Easy Cajun Remoulade Sauce
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This easy Louisiana-style Remoulade Sauce is made with ingredients you may already have on hand and only takes a few minutes to pull together. It’s creamy and mildly spicy and pairs well with fried foods.
What Is Remoulade Sauce?
While originating in France, there are now many iterations of Remoulade Sauce that span throughout Europe and the United States. As Wikipedia points out, it was originally served with meat but now is a cold condiment or dipping sauce for everything from seafood to French fries to sandwiches.
Ingredients Needed
My easy, cajun-style recipe includes just a few ingredients that you may already have in the pantry and fridge.
How to Make Remoulade Sauce
As I said, this recipe is a no-brainer…
Add Ingredients
Add all the ingredients to a bowl.
Combine
Whisk the sauce until completely combined. Cover and set in the refrigerator for 1-2 hours, so the flavors can meld together.
FAQs
In a jar or air-tight container in the refrigerator.
This condiment will last 1-2 weeks (maybe longer) in the refrigerator, assuming you used mayo that isn’t near its expiration date.
We don’t recommend freezing it. Our tests show that when it thaws, it will separate and the texture will get funky.
What to Serve With This Sauce
Fried or crispy oven-baked foods (especially seafood) pair well with this creamy, mildly spicy dipping sauce. Try it with some of these ideas…
More Homemade Sauces You’ll Love
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Easy Cajun Remoulade Sauce
This easy Louisiana-style Remoulade Sauce is made with ingredients you may already have on hand and only takes a few minutes to pull together. It’s creamy and mildly spicy and pairs well with fried foods.
Ingredients
- 1/2 cup mayonnaise – I like Avocado Mayo.
- 2 teaspoons fresh lemon juice
- 1 green onion, green and white parts, thinly sliced (sub: 1-2 tablespoons minced chives)
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning (or any Cajun seasoning blend)
- 1/8 teaspoon cayenne pepper (or hot sauce, to taste)
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Instructions
Stir all ingredients together in a bowl. Cover and refrigerate for 1-2 hours to allow the flavors to meld together. Lasts for 1-2 weeks in the fridge.
Notes/Tips
- Can I freeze this sauce? Unfortunately, we do not recommend it. Our tests show that it will separate and have an unpleasant texture.
- We always use avocado oil mayonnaise because it has clean ingredients.
Photos and Video by: Whitney Reist
Very tasty
Glad you like this Mitzi. Thanks for leaving a review!
Homemade condiments are the BEST! Especially this one. YUMMMM