This easy Cajun remoulade sauce starts with a mayo base and adds plenty of flavor with bold spices, a kick from horseradish, and a bit of tang from lemon and capers. It comes together in just a few minutes, and is the perfect accompaniment for fried green tomatoes, fried okra, crab cakes, or po’ boy sandwiches. It’s even great as a french fry dip!
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Living in Charleston, SC, it’s amazing how many delicious foods can be made even better with a little Cajun remoulade. Got fried green tomatoes? Add some remoulade. Blackened salmon? Why not? Fried shrimp? Dip them in some of that creamy, spicy sauce! And crab cakes NEED a little remoulade or garlic aioli on top!
The best part is it’s so easy to whip some up at home! And it won’t be full of unnecessary ingredients like high fructose corn syrup. Just the good stuff.
What is remoulade sauce anyway? And how is it different from tartar sauce?
A remoulade sauce is a creamy, egg yolk or mayo-based sauce similar to tartar sauce used as a condiment or for dipping.
While many countries have different versions of remoulade, this version is a Cajun remoulade sauce, full of herbs and spices and with a little kick. Remoulade originates from France, which explains why it’s so popular in the French-influenced Cajun or Creole culture of New Orleans in Louisiana.
While tartar sauce is a more simple mixture of mainly mayo, pickles, and lemon juice, a remoulade usually has more ingredients and spices. It may have mustard, capers, or horseradish, (this recipe has all three), and often has a pinkish hue from the spices it contains.
Both tartar sauce and remoulade sauce go well with seafood, but I also like Cajun remoulade on other fried Southern foods like fried green tomatoes, fried okra, and hush puppies. Cajun remoulade makes an excellent crab cake sauce and is a wonderful addition to a seafood sandwich like a blackened grouper sandwich or a po’ boy.
Cajun Remoulade Ingredients
These are all fridge and pantry staples, so you can whip up a batch whenever you need!
How to Make Homemade Remoulade Sauce
This recipe could absolutely not be more simple! All you have to do is rinse and mince the capers (I get them pretty fine for a more homogenous remoulade consistency). Then mix all the ingredients together in a bowl or jar.
You can make this just before your meal, but a little time in the fridge will help all the flavors blend together into a sauce that’s more than the sum of its parts.
Store your remoulade in a jar or bottle in the fridge for up to two weeks.
Expert Tips & Tricks
- Make this in advance to give the flavors time to meld in the fridge.
- Swap out all the dried herbs and spices for a spoonful of homemade blackened seasoning. All the same flavors without as much measuring!
- You can make this as mild or spicy as you like by adjusting the amount of cayenne pepper and horseradish — give the horseradish a little (teeny tiny, like just barely touch your finger to it) taste to see if that’s the flavor you want more of. Additional cayenne will give more of a straight-up kick.
- Beware of the saltiness of your capers. I never had an issue with the amount of capers in this recipe until I got a new jar of capers that was a different brand. I swear they are saltier than salt itself. I now recommend rinsing your capers before mincing and adding them at the end to taste, in case they are extra-salty capers. I’ve had good luck with Mezzetta brand capers.
What is remoulade sauce used for?
Almost any seafood or fried food you can think of! This Cajun remoulade recipe is great:
- For Fried Green Tomatoes
- As a dipping sauce for Fried Okra
- As a sauce for crab cakes or salmon cakes
- Spooned over Blackened Salmon
- As a spread for Po’ Boy sandwiches
- As a spread for blackened grouper sandwiches
- As a dipping sauce for shrimp (fried, cocktail, or even pickled)
- As a dip for Hush puppies or french fries
Easy Homemade Cajun Remoulade Sauce
Homemade Blackened Seasoning
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt optional
- Rinse excess brine off capers and mince them finely.
- Mix all ingredients together in a medium bowl except capers and salt, if using. Add capers to taste, and salt if necessary.
- Refrigerate until ready to use. Refrigerating for at least 2 hours or overnight will allow the flavors to meld.
- Store for up to two weeks in the refrigerator.