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

FAQs

How long does remoulade last in the refrigerator? ›

Rémoulade sauce should be stored in a covered container in the refrigerator. It will keep for up to two weeks.

This recipe is wonderful as a condiment or dressing for poached shrimp, crab cakes, fried fish, and/or anything with a crunchy, deep-fried coating—fried dill pickles, perhaps? However you choose to eat it, this remoulade is a satisfying way to get a taste of The Big Easy.

Louisiana remoulade can vary from the French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of roux, each version is different from the French original. Creole versions often have tan or pink hues and are usually piquant.

Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.

remoulade, traditional French sauce made of mayonnaise, mustard, shallots, capers, and herbs, though numerous variations exist.

Also, after it's opened, it should go in the fridge for up to two months, according to the USDA. From garlic aioli to remoulade and tartar sauces, there are all kinds of dipping sauces and spreads that contain mayo, and Berger says it's best practice to toss them when they're expired.

This remoulade sauce is made with a healthy set of ingredients, and while mayo sometimes gets a bad rap in the health world, it can actually be a really great source of healthy fats.

Rémoulade is a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

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.

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What is po boy sauce made of? ›

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.

mayonnaise with mustard and garlic. (Translation of rémoulade from the GLOBAL French-English Dictionary © 2018 K Dictionaries Ltd)

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

The French invented remoulade, but it goes well with an host of American fried-food classics.

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.