Want to take your seafood to the next level? This Cajun Remoulade Sauce is bold, creamy, and packed with just the right amount of spice. Whether you're dipping, drizzling, or spreading, this zesty sauce will bring restaurant-quality flavor to your favorite dishes!
Slather it on Fried Green Tomatoes or use it as a dipping sauce for Butterfly Fried Shrimp or crab legs. It's perfect for seafood lovers!
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Cajun remoulade sauce is a classic Louisiana condiment with a bold and zesty flavor. Traditionally made with mayonnaise, mustard, and a blend of spices, this sauce pairs perfectly with seafood dishes.
If you like this recipe, you may also love our other creole and cajun recipes. Try our Cajun Shrimp and Veggie Sheet Pan recipe or our family Shrimp and Crab Gumbo recipe.
Why We Love This Recipe
- It's Quick: Whip up this creamy cajun sauce recipe in just minutes, perfect for those busy weeknights when you need a flavorful sauce in a pinch.
- It's Addictive: Once you try this remoulade, you'll find yourself craving it again and again. Its bold flavors are truly addictive!
- It's Easy: With simple ingredients and straightforward instructions, making this homemade cajun sauce a breeze, even for beginners.
- It's Versatile: This Cajun sauce isn't just for seafood! It's also delicious drizzled over grilled chicken or used as a flavorful spread for sandwiches.
Cajun Remoulade Sauce Ingredients
- Mayonnaise: Creamy base for the cajun dipping sauce.
- Dijon Mustard: Adds tanginess and depth of flavor.
- Ground Mustard: Provides a subtle spice and aroma.
- Capers, Drained: Tangy and briny flavor addition.
- Cornichons, Chopped: Adds a crunchy texture and tangy flavor.
- Green Onion: Adds freshness and a mild onion flavor.
- Chives: Adds a hint of onion flavor and a pop of color.
- Celery Stalk: Provides a subtle crunch and freshness.
- Lemon Juice: Adds brightness and acidity.
- Worcestershire Sauce: Adds umami richness and depth of flavor.
- Prepared Horseradish: Adds heat and a spicy kick.
- Hot Sauce: Adds a spicy flavor.
- Garlic: Adds savory depth and aroma.
- Paprika: Adds color and a subtle smoky flavor.
- Salt and Black Pepper: To taste.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Mayonnaise: Swap out the mayonnaise for Greek yogurt or sour cream for a lighter alternative.
- Cornichons: Use pickle relish instead of chopped cornichons for added convenience.
- Green onion: Substitute shallots or onion powder for the green onion for a slightly different flavor.
- Garlic: Add garlic powder if you don't have any fresh garlic on hand.
How To Make the Best Cajun Remoulade Sauce
STEP 1: Prepare the Cajun Sauce Ingredients
Chop the green onion, chives, celery, and garlic cloves in the food processor.
STEP 2: Prepare the Sauce
In a food processor, combine the mayonnaise, dijon mustard, ground mustard, capers, cornichons, green onion, chives, celery, lemon juice, Worcestershire sauce, horseradish, hot sauce, garlic cloves, and paprika.
Pulse the ingredients until well combined and the sauce reaches your desired consistency.
STEP 3: Season and Refrigerate
Season the sauce with salt and pepper to taste. Adjust any other seasonings according to your preference.
Transfer the Cajun sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to blend together.
STEP 4: Serve
Once the remoulade has chilled and the flavors have fully developed, give it a final stir.
Serve it as a dipping sauce for Fried Green Tomatoes, hush puppies, or seafood like these Baked Crab Cakes, or Crispy Grouper Cheeks.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Adjust the ingredients to suit your taste preferences. Add more hot sauce for extra heat or more lemon juice for acidity.
✔️ DO Blend it for a longer time in the food processor until you have a smooth sauce.
✔️ DO Allow the cajun sauce to chill in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.
Storage
Store leftover creamy cajun sauce in an airtight container in the refrigerator for up to one week.
Recipe FAQs
Yes, this Cajun sauce can be made ahead of time and stored in the refrigerator until ready to use.
The level of spiciness can be adjusted to your preference by adding more or less hot sauce and horseradish.
While you can freeze this sauce, the texture may change slightly upon thawing. It is best enjoyed fresh or stored in the refrigerator for up to one week.
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📖 Recipe
Cajun Remoulade Sauce
Equipment
- Measuring Spoons
- Cutting board
- Knife
Ingredients
- 2 cups mayonnaise
- 3 tablespoon dijon mustard
- 1.5 tablespoon ground mustard
- ¼ cup capers drained
- 4 tablespoon chopped cornichons
- 1 green onion chopped
- handful of chives chopped
- ⅓ celery stalk chopped
- squeeze of 1 lemon
- 2 tablespoon Worcestershire sauce
- 2 tablespoon prepared horseradish
- 2 tablespoon hot sauce
- 4 cloves garlic minced
- 1 teaspoon paprika
- salt and pepper, to taste to taste
Instructions
- Roughly chop green onion, chives, celery, and mince garlic. Drain capers and chop cornichons.
- In a food processor, combine mayonnaise, dijon mustard, ground mustard, capers, cornichons, green onion, chives, celery, lemon juice, Worcestershire sauce, horseradish, hot sauce, garlic, and paprika.
- Pulse until ingredients are well combined and sauce reaches desired consistency.
- Add salt and pepper to taste. Adjust hot sauce and horseradish for desired spiciness.
- Refrigerate the sauce for at least 30 minutes combine the flavors.
Video
Notes
- Mayonnaise: Swap out the mayonnaise for Greek yogurt or sour cream for a lighter alternative.
- Cornichons: Use pickle relish instead of chopped cornichons for added convenience.
- Green onion: Substitute shallots or onion powder for the green onion for a slightly different flavor.
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