Best 4 Cajun Remoulade Sauce Recipes
**Cajun rémoulade sauce**, a staple condiment in Cajun cuisine, is a versatile sauce that adds a bold, flavorful kick to a variety of dishes. This creamy, tangy sauce is made with a base of mayonnaise, Creole mustard, finely chopped pickles, onions, and celery, along with a blend of spices and herbs. Its distinct flavor profile makes it a perfect accompaniment to fried seafood, such as shrimp, fish, and oysters, as well as boiled crawfish and crab. It's also a popular choice for dipping vegetables, as a spread for sandwiches, and as a dressing for salads. This article offers three variations on the classic rémoulade sauce: a traditional Cajun rémoulade, a spicy rémoulade with a kick of cayenne pepper, and a creamy rémoulade with the addition of sour cream. With step-by-step instructions and helpful tips, these recipes will guide you in creating a delicious and authentic rémoulade sauce that will elevate any meal.
Here are our top 4 tried and tested recipes!
CAJUN REMOULADE SAUCE
Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.
Provided by Remoulader
Categories Sauces
Time 15m
Yield 18 oz
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a mixer.
- If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
- Refrigerate overnight.
- I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.
CATFISH FINGERS WITH CAJUN REMOULADE SAUCE
Steps:
- For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
- For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.
CAJUN REMOULADE SAUCE
I was first introduced to Remoulade Sauce by Galley Wench and was fascinated with it. Was making some crab cakes today for my SIL and DD and wanted to try to make my own. This is a combination of 3-4 recipes and I thought it turned our really well.
Provided by Nimz_
Categories Sauces
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything together.
- Cover and refrigerate for 1-2 hours.
- Enjoy.
CAJUN REMOULADE SAUCE
This recipe was featured in Southern Living Magazine and was submitted by the Zac Brown Band.
Provided by Daily Inspiration S
Categories Other Sauces
Time 20m
Number Of Ingredients 15
Steps:
- 1. Process first 13 ingredients along with salt and pepper to taste in a food processor 30-40 seconds or until finely chopped.
- 2. Serve immediately or chilled. Refrigerate in an airtight container for up to 3 days.
Tips:
- For a smooth and creamy remoulade, make sure to use a mayonnaise that is made with olive oil or avocado oil, as these oils will give the sauce a richer flavor and a smoother texture.
- If you don't have Creole mustard, you can substitute Dijon mustard or yellow mustard.
- To add a bit of heat to the sauce, you can add a pinch of cayenne pepper or a few drops of hot sauce.
- If you don't have fresh herbs, you can use dried herbs, but be sure to use half the amount, as dried herbs are more concentrated.
- Let the sauce chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Conclusion:
Cajun remoulade sauce is a versatile sauce that can be used as a dipping sauce for seafood, chicken, or vegetables, or as a spread for sandwiches or wraps. It is also a great addition to salads or tacos. With its creamy texture, tangy flavor, and hint of spice, Cajun remoulade sauce is sure to be a hit at your next party or gathering.
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