Island Remoulade


This is a spin on my Cajun remoulade recipe that goes perfectly with crab cakes and fried fish. It packs a ton of flavor! A quick note on a few of the ingredients…

The Gold Juice hotsauce is super important to this one because of all the flavor (and heat) it brings! It’s such a versatile sauce you should probably have a batch always on hand in the fridge 😉

The pepper paste is another really versatile ingredient to add to your pantry. It’s great for making red pepper hummus among other things and is as staple in middle eastern cuisine. You can find it, along with a “Hot” version at most middle eastern groceries.

Island Remoulade

Course: Sauce
Cuisine: Caribbean
Keyword: Sauce


  • 1 cup Mayo - I like Duke's
  • 2 TBSP Creole mustard - or any whole grain
  • 2 TBSP Gold Juice hotsauce - really need this!
  • 2 TBSP Shallot - minced
  • 1 TBSP Red pepper paste - mild
  • 1 TBSP Lemon juice
  • 2 tsp Worchestershire
  • 1 tsp Jerk seasoning
  • 1/2 tsp Salt


  • Mix well and refrigerate at least one hour before use.
Tried this recipe?Let us know how it was!

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