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.

Creole versions often have tan or pink hues and are usually piquant. Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used.

Classic French remoulade resembles tartar sauce.

Ingredients. The major difference between traditional remoulade and aioli has to be the ingredients. Both sauces include simple ingredients that you already have in your pantry. However, the base of the remoulade is mayonnaise, while aioli is an oil emulsion.

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. “Another general rule of thumb is if a dip or condiment tastes different from when you first open it, throw it out,” she says.

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.

Despite the high carbs, remoulade offers certain nutritional benefits. Its ingredients like mustard, capers, and herbs are known for their antioxidant properties and vitamin content.

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.

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.

What is remoulade sauce in English? ›

Rémoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. It's featured in Louisiana cuisine, and a New Orleans-style rémoulade sometimes contains chopped hard-boiled eggs.

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

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.

A roulade is a French culinary term referring to a thin piece of meat roll around some sort of filling and secured before cooking (although these days it also refers to other rolled dishes, including sweet dishes). But a remoulade is a thick mayonnaise-based sauce, often flavoured with mustard, capers or anchovies.

Ingredients: Canola oil, water, white cabbage, sugar, cauliflower, pickles (cucumber, vinegar, salt, sugar), pasta. EGG yolks, vinegar, thickeners (mod. Starch, E412, E415), acidity regulator (E270, E262, E296), MUSTARD flour, salt, preservatives (E202, E211), spices.

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.