Cajun Remoulade


This cajun-style remoulade (a traditional French sauce) layers some pretty complex flavors into the richness of a good mayonnaise. If you’re not making your own mayo at this point, give it a shot – it’s easy and can be made much healthier. If not, I dig Duke’s brand for recipes like this.

This sauce is a great alternative to basic tartar sauces, so it goes great with fried fish, crabcakes, shrimp, etc. It’s also an interesting swap for ketchup for dipping fries and onion rings.

Cajun Remoulade

A tangy, spicy sauce that goes great with fried foods and fish
Course: Sauce
Cuisine: Cajun
Keyword: cajun, Sauce
Servings: 8


  • 1 Cup Mayonnaise - Duke's or homemade
  • 2 TBSP Stone ground or whole mustard - Creole if you can get it
  • 1 TBSP Pickle juice
  • 1 TBSP Lemon juice
  • 1 TBSP Parsley - fine chop
  • 1 TBSP Green onion - fine chop
  • 1 tsp Hotsauce - Louisiana or Tabasco
  • 1 tsp Cajun seasoning
  • 1 tsp Paprika
  • 1/2 clove Garlic - microplaned
  • Black pepper and kosher salt - to taste


  • Whisk ingredients together in bowl. Store in refrigerator.


Best taste after 24 hours in fridge. Stores one week in fridge.
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