Cajun Remoulade is the perfect condiment when you are looking for a real flavor boost. It has a little kick, but not too much. If you want more ‘kick,’ just increase the hot sauce! Perfect on our Fried Catfish Po-boy or as a dipping sauce for our Sweet Potato Crosshatch Fries or Crispy Homemade Potato Chips!
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🌶️ The Ingredients
This vibrant sauce features a creamy base layered with fresh garden herbs and a bold blend of smoky, savory seasonings. Find ingredient notes (including substitutions and variations) below.
📝 Ingredients Notes and Substitutions
- Mayonnaise: This provides the creamy base for the sauce. For a lighter version, you can substitute half of the mayonnaise with Greek yogurt or sour cream.
- Stone-Grain Mustard: Also known as Whole-Grain Mustard. Adds a rustic texture and a sharp tang. If you prefer a smoother consistency, Dijon mustard is an excellent alternative.
- Cajun Seasoning: This is the primary source of flavor and salt. Since different brands vary in saltiness, we recommend tasting as you go before adding extra black pepper.
- Fresh Herbs: The green onions and Italian parsley provide a necessary brightness. While fresh is best, you can use dried herbs in a pinch—just reduce the amount by half.
- Hot Sauce: Use your favorite brand to control the heat level. If you want more smoke than spice, you can swap this for a dash of chipotle powder.
🔥 Tips and Tricks for Remoulade
- Let it Chill: For the best flavor, prepare the sauce at least 30 minutes before serving. Refrigerating it allows the smoky spices and fresh herbs to fully meld with the creamy base.
- Finely Mince: To ensure a smooth spread for your Po-boy, chop the green onions and parsley as finely as possible. This ensures you get a bit of everything in every bite without large chunks.
- Taste Before Seasoning: Since Cajun seasoning blends vary in saltiness, always taste the sauce before adding the black pepper or any additional salt.
- Make it Ahead: This sauce stores beautifully in an airtight container in the refrigerator for up to 5 days, making it a perfect make-ahead condiment for parties or meal prep.
- Adjust the Consistency: If you prefer a thinner sauce for drizzling, whisk in a teaspoon of water or lemon juice until you reach your desired thickness.
🍽️ How to Make Cajun Remoulade
- Step 1: Add the mayonnaise to a medium-sized bowl.
- Step 2: Next, add the stone-grain mustard and ketchup.
- Step 3: Add the green onions, parsley, and garlic.
- Step 4: Finally, stir in the paprika, Cajun seasoning, and black pepper. Stir until combined. Chill for at least 1 hour.
🥪 How to Serve
- The Ultimate Sandwich Spread: Slather it generously onto our Fried Catfish Po-boy or use it to add a zesty kick to turkey clubs, smash burgers, and pot roast sliders.
- A Savory Dip: Serve it alongside our Crispy Homemade Potato Chips, best-ever French fries, steak house onion rings, or even fried green tomatoes for a delicious snack.
- Seafood’s Best Friend: This remoulade is a classic pairing for Southern crab cakes, Southern fried shrimp, or as a flavorful topping for blackened salmon.
- Vegetable Booster: Use it as a dip for roasted cauliflower or grilled asparagus to elevate your side dishes.
- Creamy Salad Base: Stir a spoonful into potato salad or diner-style coleslaw for an instant upgrade with a smoky, Southern flair.
🙋🏽♂️ Frequently Asked Questions
How long can I store leftover Cajun Remoulade in the refrigerator?
It will stay fresh and flavorful for up to five days when kept in an airtight container.
Is this Cajun Remoulade very spicy?
It has a mild to moderate kick, but you can easily customize the heat level by increasing or decreasing the amount of hot sauce and seasoning used.
Can I make a vegan version of this Cajun Remoulade?
Yes, simply swap the traditional mayonnaise for your favorite plant-based alternative to achieve the same creamy results.
Does the Cajun Remoulade need to be made in advance?
While you can serve it immediately, letting it sit for at least 30 minutes allows the spices and herbs to fully infuse the base for a much deeper flavor.
😋 Other Delicious Dips and Spreads
Ready to make the best dipping sauce in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Kickin’ Remoulade Sauce
Cajun Remoulade is erfect for sweet potato waffle fries, crab cakes, and fried catfish po-boy! Wonderful! It will keep in the fridge for up to 1 week and can be made several days in advance of serving.
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Servings: 12 people
Calories: 134kcal
Video
Ingredients
- 1 cup mayonnaise
- 2 tablespoon whole-grain mustard or Cajun-style
- 2 tablespoon ketchup
- ½ cup green onions finely chopped
- 2 tablespoon parsley fresh, chopped
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning or Creole seasoning
- 1 teaspoon Louisiana hot sauce
- 1 teaspoon freshly ground black pepper
Instructions
- Whisk together all the ingredients.1 cup mayonnaise, 2 tablespoon whole-grain mustard, 2 tablespoon ketchup, ½ cup green onions, 2 tablespoon parsley, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon Cajun seasoning, 1 teaspoon Louisiana hot sauce, 1 teaspoon freshly ground black pepper
- Cover and chill for at least 1 hour.
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Make Ahead: For the best results, prepare the sauce at least 30 minutes before serving to allow the smoky spices and fresh herbs to fully meld.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving to recombine the ingredients.
- Sodium Tip: Since different brands of Cajun seasoning vary in salt content, always taste the sauce before adding any additional salt or black pepper.
- Customize the Heat: If you prefer a milder sauce, start with half the recommended amount of hot sauce and adjust to your preference.
Nutrition
Calories: 134kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 170mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
Michele Spirito says
This is so good and so simple to make. We went to New Orleans on vacation and had a catfish po’ boy. We tried to replicate it and were delighted to find that this recipe is even better than what we had in New Orleans!!!
Kris Longwell says
Yay! We are thrilled you made our Cajun remoulade and loved it! We think it’s the bomb, too! Thank you so much for sharing and for the awesome review. That means so much to us!! All the best, Kris & Wesley
H says
who is this senile old man?
Larry Lehmkuhler says
Hey it’s me again can you believe that this 73 yr old retired man doesn’t even turn on the tv anymore I turn on my computer to see if there is anything new with you two. I know I probably have lost it but was wondering if you ever make vegetable soup my mom made it back when I was young it was so easy to make and then she always froze what was left over. Love you both and keep up your great work.
Kris Longwell says
Hi Larry! Nothing makes us much happier than to hear from you! My mom (and dad) have made a vegetable soup for as long as I can remember…however, theirs has beef in it. Do you like vegetable soup with meat in it, or do you prefer it 100% vegetarian? Sending much love back to you, too, Larry!! Stay safe and happy holidays, friend!!