Cajun Remoulade Sauce

Cajun remoulade served in a ramekin with a small serving spoon.

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This easy Cajun Remoulade Sauce is creamy, tangy, slightly spicy, and packed with Louisiana flavor. Make it in minutes for po’ boys, fried seafood, hush puppies, sandwiches, and dipping.

Prep Time5

Course: Condiment, Sauce, Spread

Cuisine: American, Cajun, Creole, French

Servings: Servings

Calories: 134kcal

Author: Jeremy Klae

Equipment

1 Whisk
1 Mixing Bowl

Ingredients

½ Cup Mayonnaise
1 teaspoon Creole or Dijon Mustard
1 teaspoon Louisiana Hot Sauce
1 teaspoon Sweet Relish
1 tablespoon Fresh Minced Garlic
1 teaspoon Cajun Seasoning
1 teaspoon Worcestershire Sauce
Juice of 1 Lemon

Instructions

Add the mayonnaise, mustard, Louisiana hot sauce, sweet relish, minced garlic, Cajun seasoning, Worcestershire sauce, and freshly squeezed lemon juice to a mixing bowl.
Whisk everything together until completely combined and the sauce is smooth and evenly seasoned.
Cover and refrigerate the remoulade before serving.
Give the sauce another quick stir before serving

Video

Notes

Make it ahead. Remoulade gets even better after the flavors have had time to mingle in the refrigerator.
Use fresh lemon juice. With so few ingredients, the fresh citrus flavor makes a noticeable difference.
Adjust the heat. Add a little more Louisiana hot sauce if you want a spicier remoulade.
Taste before adding salt. Cajun seasoning, Worcestershire, mustard, and hot sauce already contain salt, so you may not need any additional seasoning.
Try Creole mustard. Dijon works well, but Creole mustard adds another layer of Louisiana flavor if you have it available.

Nutrition