CHILLED SAUCE • SHRIMP & SANDWICHES • 10-MINUTE PREP

Cajun Remoulade Sauce

Whisk mayonnaise with Dijon, lemon, capers, horseradish, garlic and Ragin' Cajun y'ALL Purpose Seasoning, then chill for 30 minutes. The result is a textured, mustard-forward sauce for shrimp, crab cakes, fried seafood and sandwiches.

By Acadian KitchensPublished
Bowl of Cajun remoulade sauce with herbs, lemon and shrimp nearby
Prep
10 minutes
Cook
0 minutes
Total
40 minutes
Yield
About 1 cup

Make the recipe

Ingredients

  • ¾ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped capers
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Ragin' Cajun y'ALL Purpose Seasoning
  • 1 small garlic clove, finely grated
  • 1 tablespoon finely chopped parsley
  • 1 green onion, very finely sliced
  • Hot sauce, to taste, optional

Method

Mix and chill

  1. Whisk the mayonnaise, Dijon and lemon juice until smooth.
  2. Stir in the capers, horseradish, seasoning, garlic, parsley and green onion. Add hot sauce only if desired.
  3. Cover and refrigerate for 30 minutes. Stir, taste and adjust only after the sauce has rested. Serve cold.
Food-safety note Keep the sauce refrigerated at 40°F or below. Discard it after 2 hours at room temperature, or after 1 hour when the air temperature is above 90°F.

Know when remoulade is the right sauce

This remoulade is mustard-forward, with horseradish, capers, garlic and herbs layered into the mayonnaise base. Those ingredients make it sharper and more savory than a relish-led tartar sauce.

Use it with chilled shrimp, crab cakes, fried seafood or sandwiches. Choose the jalapeño tartar sauce when you want a sweeter relish note, or the Cajun fries dipping sauce for a simpler fry-side dip.

Let the flavors settle before serving

Chill the sauce for 30 minutes before making final adjustments. Garlic, horseradish, capers and Ragin' Cajun y'ALL Purpose Seasoning become more integrated as they rest.

If the rested sauce is too thick for drizzling, loosen it with lemon juice a few drops at a time. For more texture, add a little more chopped herb or caper and stir before making another adjustment. Explore more uses in the Cajun seasoning guide.

Common questions

What is Cajun remoulade made with?

This version combines mayonnaise, Dijon, lemon, capers, horseradish, garlic, herbs and Cajun seasoning.

What should I serve with remoulade?

Serve it cold with shrimp, crab cakes, fried fish, sandwiches or roasted vegetables.

Can I make remoulade ahead?

Yes. Make it several hours ahead and keep it covered and refrigerated until serving.

Keep cooking

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