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

FAQs

What is remoulade sauce made of? ›

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

Remoulade sauce is a versatile sauce and can be used as a dipping sauce or as a spread for various dishes. It's a classic accompaniment to seafood dishes like fried shrimp, crab cakes, fried fish, or oysters or you can use it for dipping hush puppies, fried pickles, or french fries.

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.

Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli.

It typically includes a mix of herbs, spices, and peppers, giving it a distinct flavor profile. The ingredients in Cajun seasoning can vary depending on the recipe or brand but usually includes paprika, garlic powder, onion powder, cayenne pepper, black pepper, and thyme to give your meals a bold and spicy flavor.

This product is likely dairy free.

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.

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.

To Conclude. Comparing remoulade vs. aioli is easy. Remoulade is a mayonnaise-based sauce with various herbs and seasonings, and aioli is an emulsion of oil and garlic.

Meaning of remoulade in English

a cold sauce made with mayonnaise (= a thick sauce made with eggs and oil), herbs, mustard, and capers: This book has a great recipe for celeriac remoulade. The smoked salmon was served with a cauliflower rémoulade. I ordered the crab cake served with homemade remoulade.

Is tartar sauce and remoulade the same? ›

Originating in France, classic French Remoulade is similar to tartar sauce but includes additional elements like capers, herbs, and sometimes anchovies, giving it a more nuanced flavor.

The French invented remoulade, but it goes well with an host of American fried-food classics.

This remoulade sauce is made with a healthy set of ingredients, and while mayo sometimes gets a bad rap in the health world, it can actually be a really great source of healthy fats.

The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground. It owes its grainy appearance to the use of coarse-ground mustard seeds.

Around 1850 the word “Remoulade” appears in Danish cook books - and was served at restaurants in Copenhagen as a French delicacy - as the first “Remoulade” recipe stems from the French kitchen about 1740 - and has since it's first appearance in Denmark become one of the most popular sold and eaten sauces at the Danish ...

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.

The Difference Between Aioli and Mayo

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

Originating in France, classic French Remoulade is similar to tartar sauce but includes additional elements like capers, herbs, and sometimes anchovies, giving it a more nuanced flavor.