Cajun Remoulade Sauce

The best cajun sauce remoulade feature image sauce in jar with spoon dipping into it

5 from 1 vote

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!

Prep Time5

Cook Time10

Resting Time30

Total Time45

Course: Sauce

Cuisine: Cajun

Servings:

Calories: 402kcal

Author: Jami Powell

Equipment

Food processor
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

Storage Store in the refrigerator in an airtight container for up to one week.

Freeze This dish is not freezer friendly.

Reheat This dip is best served chilled.

Substitutions

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.

Nutrition The provided nutrition information is only an estimate.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition