Cajun Remoulade Sauce Recipe (2024)

FAQs

What are the different types of remoulade? ›

Creole versions often have tan or pink hues and are usually piquant. Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used.

It is used to season crab cakes, crawfish, other seafood, vegetables, and eggs. Some recipes substitute olive oil for mayonnaise. Remoulade is also a standard component of the po' boy sandwich, a standard of New Orleans cuisine.

Rémoulade sauce should be stored in a covered container in the refrigerator. It will keep for up to two weeks.

Classic French remoulade resembles tartar sauce.

Rémoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It can contain pickles, anchovies, and capers, and frequently calls for horseradish.

mayonnaise with mustard and garlic. (Translation of rémoulade from the GLOBAL French-English Dictionary © 2018 K Dictionaries Ltd)

Rémoulade is a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

This remoulade sauce is made with a healthy set of ingredients, and while mayo sometimes gets a bad rap in the health world, it can actually be a really great source of healthy fats.

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

The major difference between traditional remoulade and aioli has to be the ingredients. Both sauces include simple ingredients that you already have in your pantry. However, the base of the remoulade is mayonnaise, while aioli is an oil emulsion.

How long does Cajun sauce last in the fridge? ›

🌡️Storage. The leftover Cajun sauce will keep for 2 weeks when stored in an airtight container in the refrigerator. My favorite way to store leftover sauce is in the freezer where it will keep for 2 to 3 months.

Generally, an unopened bottle of peanut sauce will last about a year if it's stored correctly. While it's a good idea to keep the “use by” date in mind, it's usually just fine for a few months after that date. Once the bottle is opened, you'll need to keep it in the refrigerator.

Opened bottles of tartar sauce should remain good for up to six months as long as they're kept in the refrigerator. If you suspect your tartar sauce is going bad, check the bottle for an expiration date. If it has a strange odor or appears to have lost its texture, it's probably time for a new bottle.

Ingredients: Canola oil, water, white cabbage, sugar, cauliflower, pickles (cucumber, vinegar, salt, sugar), pasta. EGG yolks, vinegar, thickeners (mod. Starch, E412, E415), acidity regulator (E270, E262, E296), MUSTARD flour, salt, preservatives (E202, E211), spices.

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce. Many believe the word “remoulade” comes from “remola,” a French word for a radish used in early versions of the sauce.