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

FAQs

What is Creole remoulade made of? ›

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

While this style of sauce would traditionally be served on po' boys, crab cakes, or with fried fish, I can attest that it's just as good on anything veggie. Make a batch, and you won't have any trouble finding different ways to use it!

I have had céleri rémoulade in France dozens of times but there, the sauce is simpler than up North. It usually consists of mayo, vinegar, mustard, shallots, capers, pickles and fresh herbs. In Denmark, the sauce's texture is more like that of a coleslaw.

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.

As to the difference in the cuisines, Creole can be defined as “city cooking” with influences from Spain, Africa, Germany, Italy and the West Indies combined with native ingredients. Cajun cooking is more of a home cooked style that is rich with the ingredients at hand in the new world the Acadians settled into.

While very similar, the primary difference between Cajun and Creole seasonings is this: Cajun seasoning contains a combination of ground peppers—cayenne, black, white, etc. —while Creole seasoning is heavy on the herbs—paprika, oregano, thyme, etc.

This sauce might be more accurately called a riff on a remoulade — a tame version, to be sure — and one Houston chef used it exactly as that, topping an oyster po' boy in a video for the local McDonald's.

Both are mayonnaise based. A remoulade has mustard and, usually, capers, so has more bite and texture than an aioli, which is usually flavored with lemon and garlic.

Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas, which suggests that horseradish may have once been the major component.

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.

What is similar to remoulade? ›

Remoulade is incredibly popular in Cajun and Creole cuisines where it's a common addition to co*cktail shrimp po'boy sandwiches. Interestingly, remoulade is used to make celeriac remoulade, using shredded celery root as its base. Its most similar common American counterpart is coleslaw.

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.

Fieri's most famous ingredient is just your average blend of garlic, mayonnaise, mustard, Worcestershire, salt, and pepper. "I called it Donkey Sauce because you have to make fun of it.

Bo Sauce is a mayonnaise-based sauce that includes horseradish, lemon, red bell pepper, onion, garlic, and unspecified herbs and spices. The sauce, made by Sauer Brands, is creamy, sweet and tangy. Bo Sauce has not been available since 2022.

Mother Tomato: Salt pork, mirepoix, tomato, tomato puree, sachet (thyme, bay leaves, garlic, parsley, peppercorns), salt, sugar, white stock, pork bones. Small tomato sauces: Creole (onion, celery, garlic, green pepper, hot pepper sauce). Milanaise (mushrooms, ham, tongue). Spanish (mushrooms, black or green olives).

For this spread, combine your favorite brand of mayonnaise (or homemade, if you want to overachieve), minced shallot, Creole mustard, white wine vinegar, and Creole seasoning in a bowl. Chill the mixture until ready to serve, and proceed to add this addicting spread to anything your heart pleases.

In French cuisine, rémoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies.

Tomato sauce is a technique-heavy preparation. 1. Creole sauce is a spicy tomato sauce that begins by sautéing onions, celery, and minced garlic. The sautéed mixture is added to a classic tomato sauce and is simmered with a bay leaf and a bit of thyme.