Cajun Remoulade

A spicy alternative to tartar sauce.

Whether you’re serving up delicious fried crab cakes or stacked po’ boy sandwiches, a little extra “somethin’ somethin'” is well in reach with a tangy and spicy Cajun remoulade. Think of it like an aioli on steroids, perfect for swapping in when tartar sauce just isn’t enough as a dip or spread. The heat comes in many ways from this recipe: chili sauce, Cajun seasoning, cayenne pepper powder, spicy brown mustard, and horseradish. It’s a lot of big flavor hidden in that unassuming exterior. 

Cajun Remoulade

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Prep Time 10 minutes
Total Time 10 minutes


  • 1 cup mayonnaise
  • 2 tablespoons Heinz chili sauce
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chopped garlic or 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper powder
  • 1 scallion minced


  • In a bowl, mix all ingredients thoroughly, then refrigerate covered for 1 to 2 hours. For best flavor allow the remoulade to chill overnight.


*Sriracha chili sauce can work as well. But if used, lessen (or remove) the amount of garlic used as garlic is a main component of Sriracha sauce. Note your remoulade's overall heat will increase with this swap. For a thicker sauce, try chili paste (sambal oelek) instead of a chili sauce.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on August 17, 2019 to include new content.
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