Cajun Remoulade Sauce Recipe

Original Post: https://www.evolvingtable.com/remoulade-sauce-recipe/

A baked potato wedge being dipped into a bowl full of Cajun remoulade sauce.

4.84 from 12 votes

Cajun Remoulade Sauce Recipe

Creamy, spicy, and so much better than store-bought, this classic Cajun Remoulade Sauce recipe will remind you of New Orleans with every bite! Mayonnaise, Creole mustard, pickle relish and Cajun seasoning are whisked together for a flavor punch like no other.

Prep Time5

Total Time5

Course: sauce

Cuisine: American, Cajun

Servings: servings

Author: London Brazil

Ingredients

1 cup mayonnaise*
3 tablespoons Creole mustard or spicy
2 tablespoons pickle relish dill or sweet
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon Cajun seasoning
2 teaspoons prepared horseradish
1 clove garlic finely minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce such as Tabasco

Get Recipe Ingredients

Instructions

Combine all ingredients in a medium-sized bowl and whisk to combine.
1 cup mayonnaise*, 3 tablespoons Creole mustard, 2 tablespoons pickle relish, 1 tablespoon lemon juice, 1 teaspoon paprika, 1 teaspoon Cajun seasoning, 2 teaspoons prepared horseradish, 1 clove garlic, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce
Store remoulade sauce for 1-2 hours or overnight so the flavors can meld together for best taste.
Serve remoulade sauce with baked potato wedges, over fried fish, with crab cakes or chicken and enjoy!

Notes

Prep ahead: This sauce should be made at least 2 hours ahead of time, or 1-2 days before for best flavor.

Storage: Keep leftover sauce in an airtight container in the refrigerator for up to 2 weeks.

Freezing: Not recommended. The mayonnaise base can separate and change texture when thawed.

Substitutions: Use spicy brown mustard if you can't find Creole mustard. Duke's mayo is the go-to, but Hellmann's or avocado oil mayo work too.

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