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This simple remoulade sauce is creamy, spicy, bursting with Cajun flavor, and perfect for dipping or drizzling.
The Perfect Amount of Spice!
Remoulade sauce is a versatile condiment with a tangy and spicy kick. We especially love to serve it with our seasoned Pommes Frites (they do this at Cafe Orleans in Disneyland as well – and it’s AMAZING!)
This zesty sauce is a perfect companion for fried seafood, elevating the taste of shrimp, oysters, and fish. It also shines as a dipping sauce for fries and vegetables or as a flavorful spread on sandwiches.
WHY WE LOVE IT:
- Flavorful. Cajun remoulade packs a punch with its vibrant blend of spices, herbs, and tangy elements.
- Versatile. Use it as a dip or spread for various appetizers, side dishes, and main dishes, adding a flavorful twist to any dish.
- Easy to customize. Adjust the heat level, add different herbs or spices, or even experiment with different base ingredients like mayonnaise, sour cream, or Greek yogurt.
Ingredients
PREP TIME: 5 minutes
CHILL TIME: 20 minutes
- ½ cup Thousand Island dressing
- ¼ cup mayonnaise – or plain Greek yogurt
- ½ teaspoon minced garlic – How to Mince Garlic
- ¼ teaspoon fresh lemon juice – or from a bottle
- ¼ teaspoon Dijon mustard – or another spicy brown mustard
- pinch of paprika – regular or smoked paprika
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Cajun seasoning – I like Tony Chachere’s brand, but another can be used
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground white pepper – black pepper works too
How to Make Remoulade Sauce
- COMBINE. In a medium bowl, make the remoulade by mixing ½ cup Thousand Island dressing, ¼ cup mayonnaise, ½ teaspoon minced garlic, ¼ teaspoon fresh lemon juice, ¼ teaspoon Dijon mustard, a pinch of paprika, ½ teaspoon Worcestershire sauce, ¼ teaspoon Cajun seasoning.
- Season with salt and white pepper to taste and refrigerate until ready to serve.
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Remoulade Sauce
Equipment
- measuring cups and spoons
Ingredients
- ½ cup Thousand Island dressing
- ¼ cup mayonnaise
- ½ teaspoon minced garlic
- ¼ teaspoon fresh lemon juice
- ¼ teaspoon Dijon mustard
- pinch of paprika
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Cajun seasoning, look for Tony Chachere's brand
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground white pepper, black pepper works too
Instructions
- Mix all ingredients, minus the salt and pepper, in a medium bowl.
- Season with salt and pepper to taste and refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to Serve Remoulade Sauce?
- Dipping sauce. It’s a popular dipping sauce for vegetables (Veggie Cups, Oven Roasted Vegetables), fried foods (shrimp or Fried Eggplant), and chips.
- Sandwich spread. A delicious addition to sandwiches spread on a Veggie Panini, add extra flavor to Monte Cristo Sandwiches, or on burgers.
- Salad dressing. A tangy and flavorful base for a vibrant salad dressing.
Serve Remoulade Hot or Cold?
- Cajun remoulade is traditionally served chilled, allowing its creamy texture and tangy flavor to fully develop before indulging in its spicy kick.
How to Store Homemade Remoulade SAuce?
- Homemade Cajun remoulade can be stored in an airtight container in the refrigerator for up to a week. If you’ve added any fresh herbs, it might have a shorter shelf life.
I couldn’t find the Tony Chachere brand, so I just used the cajun seasoning I have on hand. It was still delicious! Perfect for dipping baked French fries!
So glad to hear it worked out well with another brand too. Thanks for giving the recipe a try!
This was everything that I wanted it to be and more! thank you so much for sharing this amazing recipe!
This is absolutely my new obsession! Loved it with our fries.