Cajun Remoulade Dipping Sauce Recipe - Self Proclaimed Foodie (2024)

FAQs

What is Creole remoulade made of? ›

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

While this style of sauce would traditionally be served on po' boys, crab cakes, or with fried fish, I can attest that it's just as good on anything veggie. Make a batch, and you won't have any trouble finding different ways to use it!

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

Store remoulade sauce made with store-bought mayonnaise tightly covered in the refrigerator for up to 2 weeks. Store remoulade sauce made with homemade mayonnaise tightly covered in the refrigerator for up to 3 days.

The main difference between Creole and Cajun seasoning blends comes down to the ingredients: Cajun seasoning features an array of ground peppers—black, cayenne, and white—while Creole seasoning is more herbal, with recipes often containing oregano, thyme, rosemary, and paprika.

So, what's the difference between these two cuisines? While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

Classic French remoulade resembles tartar sauce in both its ingredients and uses, but there are some important differences: tartar sauce uses herbs sparingly, while remoulade makes liberal use of tarragon, chervil, and other aromatic herbs.

White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce. Many believe the word “remoulade” comes from “remola,” a French word for a radish used in early versions of the sauce.

Danish remoulade is a modified version of the original French-style remoulade. It is a mayonnaise-based sauce, coloured brightly yellow with turmeric (or a pinch of curry powder), mixed with a purée of capers and pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.

The Ingredients

This Easy Danish Remoulade is made with pantry staples you are likely to already have on hand: Mayonnaise and skyr or Greek yogurt provide the creamy base of the sauce; Chopped pickles and capers bring a tangy brightness; Curry powder and Dijon mustard add a little heat and a complex spice profile; and.

Why does guy call it donkey sauce? ›

These nine lip-smackin' sauces include: Famous Donkey Sauce: Why is it called Donkey Sauce? Because if you don't dig this creamy, garlicky, flavor-bombed aioli, you're probably a jacka$$! Top Secret Sauce: It's so good, the recipe is locked up in a vault at Fort Flavortown.

Flavortown Famous Donkey Sauce

Of course, Fieri couldn't make a line of condiments without including his famous Donkey Sauce. What's that you ask?

The most popular recipe that uses remoulade sauce is shrimp po boys. I have a great recipe here. Again you can use it as a dipping sauce with chicken, French fries and even with burgers. It's also great with crab cakes and fried green tomatoes.

Tartar sauce is a cold mayonnaise-based sauce commonly served as a condiment with seafood (via Healthline). The same is true of remoulade sauce – or, as it's commonly known, "remoulade," according to MasterClass.

Creole: tomato sauce with white wine, garlic, onion, cayenne pepper, and red bell peppers. Algerian: tomato sauce with green and red bell peppers. Portugaise: tomato sauce with garlic, onions, sugar, salt, parsley, and peeled tomatoes. Provençal: tomato sauce with olive oil, parsley, garlic, salt, pepper, and sugar.

It is made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. Stock (usually chicken) is also used, and it is seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.

Combine the mayonnaise, mustard, horseradish, green onions and cayenne in a small mixing bowl. On a cutting board, mash the garlic and salt to a paste with the side of your chef's knife. Add the garlic paste to the mayonnaise mixture and stir until thoroughly combined.

In French cuisine, rémoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies.