Cajun Remoulade Sauce Recipe (2024)

FAQs

What is remoulade sauce made of? ›

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Remoulade sauce is a versatile sauce and can be used as a dipping sauce or as a spread for various dishes. It's a classic accompaniment to seafood dishes like fried shrimp, crab cakes, fried fish, or oysters or you can use it for dipping hush puppies, fried pickles, or french fries.

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

To Conclude. Comparing remoulade vs. aioli is easy. Remoulade is a mayonnaise-based sauce with various herbs and seasonings, and aioli is an emulsion of oil and garlic.

It typically includes a mix of herbs, spices, and peppers, giving it a distinct flavor profile. The ingredients in Cajun seasoning can vary depending on the recipe or brand but usually includes paprika, garlic powder, onion powder, cayenne pepper, black pepper, and thyme to give your meals a bold and spicy flavor.

This product is likely dairy free.

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.

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.

Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas, which suggests that horseradish may have once been the major component.

Meaning of remoulade in English

a cold sauce made with mayonnaise (= a thick sauce made with eggs and oil), herbs, mustard, and capers: This book has a great recipe for celeriac remoulade. The smoked salmon was served with a cauliflower rémoulade. I ordered the crab cake served with homemade remoulade.

What is remoulade used for? ›

Remoulade is a classic of New Orleans cuisine. It is used to dress up cold boiled shrimp. It is served as a dipping sauce for all manner of fried seafood. It is dolloped on top of fried tomatoes.

ré·​mou·​lade ˌrā-mə-ˈläd. -mü- variants or remoulade. : a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments.

Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli. Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

The Difference Between Aioli and Mayo

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

Which is healthier, mayo or aioli? Given that aïoli is basically mayo with added garlic, the comparative level of healthiness is pretty similar: fat from the oil, cholesterol from the egg yolk, plenty of delicious calories.

The Difference Between Aioli and Mayo

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

Classic French remoulade resembles tartar sauce in both its ingredients and uses, but there are some important differences: tartar sauce uses herbs sparingly, while remoulade makes liberal use of tarragon, chervil, and other aromatic herbs.