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.
- 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.
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