Cajun Remoulade

Some of the links in this post may be affiliate links. This means if you click on the link and purchase the item, we will receive a commission at no extra cost to you.

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

No ratings yet
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

Instructions
 

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

Notes

*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.
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments