Remoulade Sauce
This spicy cajun remoulade sauce is a great dipping sauce for crab cakes or for using as a shrimp po'boy sandwich spread, too! Made from easy things you have in your pantry mixed with a few classic creole ingredients for a creamy sauce you'll want to use again and again.
Ingredients
- 1 cup mayonnaise for classic Southern taste, use Duke's; for a lighter dip use a mayo lightened with olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons whole-grain mustard
- 1 tablespoon hot sauce like Texas Pete
- 2 teaspoons minced garlic
- 2 teaspoons capers, drained and roughly chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 green onion, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 lemon
- 1 tablespoon fresh parsley, minced or 2 tsp dried parsley
Instructions
- In a small mixing bowl, whisk together the mayonnaise, both mustards, hot sauce, minced garlic, capers, Worcestershire sauce, paprika, green onion, salt, and cayenne pepper.
- Squeeze the juice from the lemon over the remoulade sauce, sprinkle in the fresh parsley, and stir to combine.
- Cover the bowl and chill the remoulade sauce for 30 minutes before using. The sauce will keep for 3 - 5 days in an airtight container in the fridge.
Recipe Notes
Serving Suggestions
- Remoulade sauce for crab cakes: Bake your favorite frozen crab cakes in the oven or air fryer and serve with this sauce on the side.
- Shrimp dipping sauce: Use this spicy remoulade as an alternative to cocktail sauce for an appetizer.
- Po'boy sandwich spread: Drizzle the sauce over blackened shrimp and serve on a sandwich with lettuce and tomato for an easy shrimp po'boy.