This Cajun remoulade sauce makes everything taste better-from your favorite po' boy sandwiches and crab cakes to calamari and French fries. This dipping sauce is the perfect blend of creamy, tangy, and spicy, plus it's super easy to whip up!
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My version of this classic mayo-based sauce is super simple but packs a lot of flavor. We love to slather it on everything in my house. Sandwiches, fried fish, pickled shrimp cocktail, you name it. It's even tastier the day after you make it!
📖Why My Recipe Works
- Homemade Cajun Seasoning- I suggest using my homemade Cajun seasoning rather than store-bought to ensure the sauce isn't too salty.
- Worcestershire Sauce- Adds a touch of savory, umami flavors to the sauce and balances the tang.
🧾Ingredient Notes
- Mayonnaise- The creamy base of the remoulade. You can use storebought or make your own with olive oil and egg yolks.
- Worcestershire Sauce- Deepens the flavor of the remoulade. If you don't have it on hand, you can use soy sauce or tamari.
- Cajun Spice- Made from a blend of paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, oregano, thyme, and salt. You can easily buy it from the store or make your own.
- Capers- What makes this recipe different from traditional tartar sauce is swapping pickles with capers.
- Mustard- Substitute Dijon or grainy brown mustard work.
- Lemon- Adds a subtle hint of citrus and brightens up the flavors of the sauce.
⏲️How to Make Remoulade Sauce
- Taste and adjust as you combine the ingredients. If the sauce feels too tangy, add a little more mayonnaise to balance it out. If you want it spicier, adjust the Cajun seasoning or add a dash of hot sauce.
- Let the sauce chill for at least an hour before serving. This helps the flavors meld together and develop a deeper taste. If you can, make it a day ahead-remoulade only gets better with time!
🥗What to Serve with Remoulade
Serve this classic remoulade as a dipping sauce for fried seafood, Southern pickled shrimp, steak bites, and veggies like my roasted carrots and asparagus. It's also delicious as a filling or topping for shrimp deviled eggs or to slather on wagyu burger.
Leftover sauce can be mixed with chopped celery, scallion, and canned tuna for an easy Louisanna-style tuna salad.
Expert Tip
If you want the sauce to be hotter, add a dash of a vinegar-based hot sauce like Tabasco.
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📖 Recipe Card
Cajun Remoulade
Ingredients
- 1 cup mayonnaise
- 2 Tablespoons grainy mustard
- 1 Tablespoon Cajun seasoning
- 1 Tablespoon lemon juice
- 1 Tablespoon capers minced
- 1 Tablespoon fresh parsley minced
- 1 teaspoon Worcestershire sauce
Instructions
- Mix together all the ingredients.1 cup mayonnaise, 2 Tablespoons grainy mustard, 1 Tablespoon Cajun seasoning, 1 Tablespoon lemon juice, 1 Tablespoon capers, 1 Tablespoon fresh parsley, 1 teaspoon Worcestershire sauce
- Chill for 1 hours before serving.
Beth says
It was delicious!