This easy Cajun remoulade sauce 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!
Course Condiment, Sauce
Cuisine American, Cajun, Southern
Prep Time 10 minutesminutes
Chill time (optional) 2 hourshours
Total Time 10 minutesminutes
Servings 152-tbsp servings (1 1/4 cup total yield)
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.
Notes
Spicy brown mustard, stone ground mustard, or Creole mustard may be used instead of dijon mustard.Certain brands of capers can be much saltier than others. If you think your capers may be extra-salty, add them to taste after mixing the rest of the ingredients. I've had good luck with Mezzetta brand capers.