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

FAQs

What to eat with remoulade sauce? ›

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. But you can also use remoulade sauce as a spread or dressing for sandwiches and burgers. We especially love it with po' boys.

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.

Classic French remoulade resembles tartar sauce.

Whisk mayonnaise, honey, barbecue sauce, both mustards, and lemon juice together in a bowl.

Depending on your use of this sauce, you can thin if needed with a little white wine or stock to reach desired thickness, or you can thicken it with a little corn starch.

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.

Remoulade is basically an aioli that contains capers, whole grain or Creole mustard and something spicy, like cayenne pepper. Aioli is traditionally garlic flavored mayonnaise. It isn't uncommon to see aioli with Dijon mustard lemon juice, lemon zest and chopped herbs as well.

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.

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.

A roulade is a French culinary term referring to a thin piece of meat roll around some sort of filling and secured before cooking (although these days it also refers to other rolled dishes, including sweet dishes). But a remoulade is a thick mayonnaise-based sauce, often flavoured with mustard, capers or anchovies.

What are the ingredients in Graasten remoulade? ›

Ingredients: Canola oil, water, white cabbage, sugar, cauliflower, pickles (cucumber, vinegar, salt, sugar), pasta. EGG yolks, vinegar, thickeners (mod. Starch, E412, E415), acidity regulator (E270, E262, E296), MUSTARD flour, salt, preservatives (E202, E211), spices.

Classic French remoulade resembles tartar sauce in both its ingredients and uses, but there are some important differences: tartar sauce uses herbs sparingly, while remoulade makes liberal use of tarragon, chervil, and other aromatic herbs.

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.