Cool, sassy and savory sophisticated, my Cajun remoulade sauce recipe is authentically on point, y'all. Cajun trinity veggies, garlic, Creole mustard and a handful of other traditional south Louisiana spices enliven the mayonnaise base, transforming into a scrumptious dipping sauce for soooo many appetizers and main dishes. An ace in the hole gluten free condiment that becomes the star of the show, like me, you might find yourself eating a spoonful or two of it just to relish in its jazzed-up creamy yet crunchy juxtaposition. Yep and yay...
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What's In a Sauce, Anyway?
In south Louisiana, there is a sauce for just about everything that we eat. Some type of sauce is almost always served alongside all baked, broiled, fried or boiled seafood and meats. We also like sauce with all of our fried veggies, too.
Because, down here, if it doesn't come with some kind of gravy over it, the only way that we're going to eat what we eat is if it has a good sauce on the side. Yep.
Well, I am no exception. I'm honestly a big, big sauce dipper. And if I'm alone, or it's just me and Mark, you'll also catch me shamelessly double sauce-dipping, too.
So, when I had my latest Cajun remoulade sauce craving, I realized that I had included it in several recipes here on the blog. However, I had to remember exactly which one I used it in first to actually find the recipe.
And it was a bit of a search, y'all. So I decided then and there that I was going to pull it out of its dark blog abyss. And make a new post just for my Cajun remoulade sauce recipe. Because not only is it the perfect accompaniment for too many appetizers and main dishes to name, it's also ideal for daily veggie snacking, to boot.
This Cajun remoulade sauce recipe is super easy to make using all gluten free ingredients. You can serve it immediately, but I personally like it chilled in the fridge for at least an hour. It keeps really well in the fridge for a few days. It doubles, triples and even quadruples well. And, you can also make it ahead a couple of days before your event to really wow your guests with its flavor peak.
You really won't find too many dishes that a side of this New Orleans remoulade sauce recipe wouldn't make better. I promise, y'all. If you've had it before then you know. But, if you don't, then I'm all too happy to introduce you to this delectable south Louisiana sauce staple. Indeed.
How to Make this Cajun Remoulade Sauce Recipe
To begin this Cajun remoulade sauce recipe, gather all of the necessary ingredients. You'll definitely want to finely chop the Cajun trinity veggies, garlic and parsley and measure out the rest of the pantry items and spices:
Then, pour it into a bowl and stir until very well combined. Then, transfer to a bowl with a fitted lid and refrigerate until ready to serve:
And that's it y'all!
This Cajun remoulade sauce recipe comes together in minutes, depending on how quickly you can chop the veggies.
It's super easy yet so insanely flavorful that it's likely that you might find quite a few ways to use it during the week. Here are some of my other recipes that feature New Orleans remoulade sauce:
The first thing you notice about this Cajun remoulade sauce is the initial spicy bite. Then, the creaminess overtakes your tongue right at the exact moment the finely chopped bits of deliciousness dance along the roof of your mouth.
And as the last lingering flavors fade, you're reaching for your next bite of whatever it is that you made so that you can eat the sauce.
Yep, it's that good, y'all. And the best part is that it's so easy to make that you can have it anytime that you want it. Or need it to soothe your soul...
Share this Cajun remoulade sauce recipe with those whose company is just as easy and relaxing as it is feisty and fun. And see y'all on the yum side...
Cajun Remoulade Sauce Recipe
- 1 cup mayonnaise
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- 1 tablespoon Zatarain's Creole mustard
- 1 teaspoon yellow mustard
- 2 teaspoons gluten free chili sauce
- 2 teaspoons gluten free ketchup
- 1 minced garlic clove
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon minced onion
- 1 tablespoon minced green bell pepper
- 1 tablespoon minced celery
- 1 teaspoon paprika
- salt, black pepper and cayenne pepper to taste
- Stir all of the ingredients until well-combined in a glass bowl with a fitted lid.
- For best results, cover and refrigerate for 24 hours before serving.
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