Ingredients
- 250g mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 tablespoon ketchup
- 1 tablespoon horseradish
- 1 tablespoon hot sauce (e.g., Tabasco)
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Per serving
Calories: 420 kcal
Proteins: 0.5 g
Fats: 46 g
Carbohydrates: 3 g
Method
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In a medium-sized mixing bowl, combine the mayonnaise, Creole mustard, and lemon juice. Stir well until smooth and fully combined.
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Add the chopped celery, green onions, parsley, ketchup, horseradish, hot sauce, minced garlic, paprika, and Worcestershire sauce to the mayonnaise mixture. Mix thoroughly until all ingredients are evenly incorporated.
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Taste the sauce and season with salt and pepper according to your preference. Cajun remoulade typically has a kick to it, so adjust the amount of hot sauce to suit your spice tolerance.
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Cover the bowl with plastic wrap or transfer the sauce to an airtight container. Refrigerate the remoulade sauce for at least 1 hour to allow the flavors to meld together.
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Once chilled and well-flavored, your Cajun remoulade sauce is ready to serve.
Cajun remoulade sauce is a bold and flavorful condiment with a rich history from the Cajun cuisine of Louisiana. Its creamy base, combined with a blend of herbs, spices, and tangy ingredients, makes it a fantastic accompaniment to various dishes, especially seafood.
Facts about the sauce:
- The word “remoulade” is believed to have originated from the French word “remonter,” which means “to bring back” or “to revive.” This likely refers to the sauce’s ability to enhance the flavors of various dishes.
- Cajun remoulade is a variation of the classic French remoulade sauce, but it includes additional ingredients such as Creole mustard, hot sauce, and other spices, giving it a distinct and spicier flavor profile.
- While mayonnaise is the primary base for the sauce, some variations use a combination of mayonnaise and sour cream or buttermilk to achieve a tangier taste and slightly thinner consistency.
- The sauce is deeply ingrained in the culture and cuisine of Louisiana, particularly in New Orleans, where it is commonly served with traditional dishes like shrimp and crawfish boils, adding a flavorful kick to the seafood.
- Due to its popularity and unique taste, Cajun remoulade sauce has transcended its origins and can be found in various restaurants and culinary settings outside of Louisiana, making it a beloved condiment across the United States and beyond.
