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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.
My easy, cajun-style recipe includes just a few ingredients that you may already have in the pantry and fridge.
Here’s what you’ll need:
- Fresh lemon juice
- Green onion (just 1)
- Dijon mustard
- Old Bay seasoning (or any Cajun seasoning blend)
- Cayenne pepper (or hot sauce)
How to Make Remoulade Sauce
As I said, this recipe is a no-brainer…
To a bowl, add the mayo, Dijon, lemon juice, green onion, Old Bay seasoning, and cayenne.
Whisk the sauce until completely combined. Cover and set in the refrigerator for 1-2 hours, so the flavors can meld together.
This condiment will last 1-2 weeks (maybe longer) in the refrigerator, assuming you used mayo that isn’t near it’s expiration date. However, we don’t recommend freezing it. When it thaws, it will separate and the texture will get funky.
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- 1/2 cup mayonnaise
- 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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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.
Recipe by: Rachel Tiemeyer
Photos and Video by: Whitney Reist