Cajun Remoulade Sauce
This creamy sauce balances a smooth mayonnaise base with the sharp tang of Creole mustard, a punch of pungent horseradish, smoky paprika, and a depth of savory complexity from hard-boiled eggs and Worcestershire sauce. The true magic of a proper homemade remoulade lies in patience.
While the actual hands-on preparation takes just a matter of minutes in a blender or food processor, letting the mixture rest in the refrigerator allows the garlic, fresh herbs, and spices to marry into something spectacular. Yielding a generous six cups, this incredibly versatile sauce keeps beautifully for weeks.
Whether you are spooning it over a chilled shrimp cocktail, slathering it onto crispy fried chicken sandwiches, using it as a vibrant dressing for a crisp green salad, or pairing it perfectly with crispy Fried Alligator Bites, this foolproof guide will show you how to blend up restaurant-quality remoulade right at home.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | quart | Mayonnaise |
Mayonnaise
Mayonnaise - pronounced 'MAY-uh-naze' is a thick, creamy sauce or dressing that's made from oil, egg yolks, and an acid, usually vinegar or lemon juice.<br />
<br />
It's emulsified, which means the oil and egg yolks
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|
|
| 4 | large | Eggs » hard-bolied |
Eggs
Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor.<br />
<br />
Eggs are nutritious,
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|
|
| 3 | tablespoons | Creole Mustard | ||
| 4 | tablespoons | White Vinegar | ||
| 4 | tablespoons | Parsley » fresh, chopped |
Parsley
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most
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|
|
| 2 | tablespoons | Paprika |
Paprika
Paprika is a spice derived from grinding dried peppers, typically red bell peppers or chili peppers. It boasts a vibrant red color and a complex flavor profile, ranging from mild and sweet to
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|
|
| 2 | tablespoons | Worcestershire Sauce |
Worcestershire Sauce
Worcestershire sauce - pronounced 'WUSS-ter-sheer' sauce is a fermented condiment. It's made from a complex mixture of ingredients, including vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, and various spices.<br />
<br />
It's known for
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| 3 | tablespoons | Horseradish | ||
| 4 | cloves | Garlic » chopped |
Garlic
Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it
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|
|
| 1/2 | tablespoon | Salt » to taste |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.<br />
<br />
Above and beyond its basic uses, table
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| 2 | tablespoons | Pepper » to taste |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 12 Hours | 12 hours 15 minutes |
Directions:
1. Combine: Place the mayonnaise, chopped hard-boiled eggs, Creole mustard, white vinegar, fresh parsley, paprika, Worcestershire sauce, prepared horseradish, and chopped garlic into the bowl of a food processor or a high-speed blender.
2. Process: Whirl the ingredients together on medium-high speed until the mixture is completely smooth, uniform in color, and creamy.
3. Scrape: Stop the machine halfway through to scrape down the sides of the bowl or pitcher with a rubber spatula to ensure no chunks of garlic or egg remain.
4. Season: Taste the sauce and add salt and freshly cracked black pepper to your personal preference. Pulse a few times to incorporate.
5. Transfer: Pour the blended remoulade into an airtight container or clean glass mason jars.
6. Chill: Seal the container and place it in the refrigerator. Let it chill for at least 12 hours before using. Although it's tempting to enjoy right away, don't skip this step. The resting period allows the intense garlic, vinegar, and horseradish flavors to mellow out and blend perfectly.
7. Serve and Preserve: Serve chilled. Kept tightly sealed in the refrigerator, this homemade sauce will stay fresh and delicious for several weeks.
8. Be sure to label and date your container.
Submitted by Kagar K.
| December 10th, 2025
See all of Kagar K.'s Recipes.
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When making ice cream at home, chill the ice cream mixture thoroughly in the refrigerator before churning. This helps prevent ice crystals and makes sure you end with a smoother texture. Taking the time to cool your mixture can make the difference between good and great homemade ice cream.
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