Kickin' Remoulade Sauce

A close-up view of small glass jar filled with Cajun remoulade with a spoon in the middle of it and the jar is in the middle of a pile of homemade onion rings.

Course: Dipping Sauce

Cuisine: Cajun

Prep Time: 15

Chill time: 1

Total Time: 1 15

Servings: people

Calories: 134kcal

Author: Kris Longwell

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.

Print Recipe

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.

Video

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