Cajun Rémoulade Sauce Recipes

CAJUN REMOULADE SAUCE

Cajun Remoulade Sauce image

This Cajun-Style Remoulade Sauce is a creamy and ultra flavorful sauce with a glorious kick of spicy Cajun flavors.

Provided by The Chunky Chef

Time 1h10m

Number Of Ingredients 11

Ingredients

1 1/2 cups mayonnaise
1/3 cup Creole mustard (grainy mustard can be substituted, but the best flavor comes from using Creole)
1 clove garlic (grated or finely minced)
1 Tbsp prepared horseradish (or creamed horseradish)
1 Tbsp paprika
2 tsp Cajun seasoning
1 1/2 tsp lemon juice (fresh) (or pickle juice)
1 tsp Worcestershire sauce
1 tsp hot sauce
1 - 2 tsp minced fresh parsley
pinch cayenne pepper (optional)

Steps:

Add all ingredients in a mixing bowl, whisking to combine well.
Cover and refrigerate for at least 1-2 hours.
Serve with your favorite seafood recipes.

Nutrition Facts : Calories 200 kcal, Carbohydrate 1 g, Protein 1 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 277 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CAJUN REMOULADE

Cajun Remoulade image

Cajun remoulade is a zesty condiment that's simply irresistible! Make this recipe for dipping appetizers, sandwich spread or po boy sauce!

Provided by Kevin Is Cooking

Categories condiments

Time 40m

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
2 tbsp whole grain mustard
2 cloves garlic (minced)
2 tsp capers (rough chopped)
1 tbsp creamed horseradish
1 tsp Worcestershire sauce
1 tsp lemon juice
1/2 tsp Cajun seasoning
1/2 tsp smoked paprika
1/8 tsp cayenne powder
2 tbsp chopped fresh parsley

Steps:

Combine all of the ingredients in a small bowl. Refrigerate for flavors to meld, at least 30 minutes. Keeps well for 5 days covered and refrigerated.

Nutrition Facts : Calories 131 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

REMOULADE SAUCE RECIPE

Remoulade Sauce Recipe image

This Cajun remoulade sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes. It's great on everything from sandwiches to fried fish.

Provided by Natasha Bull

Categories Condiment

Time 10m

Number Of Ingredients 10

Ingredients

1 cup mayo
2 tablespoons grainy or Creole mustard
1 clove garlic (minced)
1 tablespoon creamed horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Cajun seasoning ((I used Tony Chachere's))
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh parsley (chopped)

Steps:

Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

Nutrition Facts : ServingSize 1 tablespoon, Calories 98 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g

CAJUN RéMOULADE SAUCE

Cajun Rémoulade Sauce image

Make and share this Cajun Rémoulade Sauce recipe from Food.com.

Provided by -Mary-

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup dill pickle relish, drained
1/2 cup mayonnaise
1/4 cup diced yellow onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons ketchup
3 tablespoons yellow mustard
2 tablespoons minced garlic
2 tablespoons creole mustard
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
3 dashes hot sauce
table salt
fresh ground black pepper

Steps:

Process first 13 ingredients and salt and pepper to taste in a food processor 30 to 40 seconds or until finely chopped.
Serve immediately or chilled.
Refrigerate in an airtight container up to 3 days.

Nutrition Facts : Calories 55.7, Fat 0.8, SaturatedFat 0.1, Sodium 470.6, Carbohydrate 12.7, Fiber 1.7, Sugar 3, Protein 1.3

CAJUN REMOULADE SAUCE

Cajun Remoulade Sauce image

I was first introduced to Remoulade Sauce by Galley Wench and was fascinated with it. Was making some crab cakes today for my SIL and DD and wanted to try to make my own. This is a combination of 3-4 recipes and I thought it turned our really well.

Provided by Nimz_

Categories Sauces

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup light mayonnaise
2 tablespoons chili sauce
2 teaspoons spicy brown mustard
1 teaspoon Worcestershire sauce
1 green onion, minced
1/4 teaspoon cayenne pepper
2 teaspoons lemon juice
1 teaspoon horseradish
1 -2 garlic clove, chopped
1/4 teaspoon paprika
1/2 teaspoon creole seasoning (Tony Chachere's)

Steps:

Mix everything together.
Cover and refrigerate for 1-2 hours.
Enjoy.

CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE

Cajun Spice Chicken Wings with Remoulade Sauce image

Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. This New Orleans-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy. By using baking powder in the spice rub, these wings stay super crispy!

Provided by Chef John

Categories Chicken Wings

Time 1h15m

Yield 4

Number Of Ingredients 23

Ingredients

1 tablespoon baking powder
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons ground paprika
1 ½ teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano, crushed
½ teaspoon dried thyme, crushed
2 pounds chicken wings, split and tips discarded
1 tablespoon capers, drained
½ cup mayonnaise
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
1 teaspoon Louisiana-style hot sauce
⅛ teaspoon cayenne pepper
½ teaspoon ground paprika
1 clove garlic, crushed
1 tablespoon finely sliced green onion
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
salt to taste

Steps:

Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Serve with remoulade sauce.

Nutrition Facts : Calories 732 calories, Carbohydrate 7.6 g, Cholesterol 185.2 mg, Fat 58.7 g, Fiber 1.5 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 1847.5 mg

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