Cajun Remoulade Sauce Recipe

Honestly, a good sauce can totally transform a meal, and Cajun remoulade? It just does the trick. It’s creamy, tangy, and has a little kick that wakes up whatever you put it on.

This simple Cajun remoulade sauce recipe lets you whip up a bold, flavorful sauce in minutes.

I use it as a dip for fried seafood, a spread on sandwiches, or a topping for grilled meats. Bringing Louisiana flavor to everyday meals doesn’t need anything fancy—this sauce proves it.

Once you make it, you’ll see how easy it is to tweak the heat and seasoning to fit your mood or taste buds.

Cajun Remoulade Sauce Recipe

I can’t get enough of how this creamy, spicy sauce amps up seafood, especially shrimp. You get smooth mayo, tangy mustard, zesty lemon juice, and Cajun seasoning all in one bite—it’s rich, but lively at the same time.

Equipment

• Mixing bowl (medium size)
• Whisk or spoon for stirring
• Measuring spoons and cups
• Small knife and cutting board
• Citrus juicer (optional but helpful for fresh lemon juice)
• Airtight container for storage

I usually go for a glass bowl since it won’t pick up strong smells from garlic or horseradish. Clean, dry tools make the sauce mix up evenly and help keep it from separating.

A whisk just makes it easier to get that mayo nice and smooth with the spices. You could use a spoon if that’s all you’ve got, though.

Ingredients

• 1 cup mayonnaise
• 2 tsp Creole or grainy mustard
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp prepared horseradish
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 tsp Cajun seasoning
• 1 tbsp chopped capers
• 1 tbsp minced garlic
• 2 tbsp finely chopped fresh parsley

I like to play with the spice level—sometimes I add more cayenne, sometimes less. Fresh parsley and lemon juice really brighten things up, and the capers with mustard give a sharp, tangy bite.

Instructions

• Dump the mayonnaise in the bowl first—it’s your base.
• Whisk in the mustard, lemon juice, Worcestershire, hot sauce, and horseradish.
• Stir in paprika, cayenne, and Cajun seasoning until it’s all smooth.
• Add the garlic, capers, and parsley, and mix again.
• Give it a taste and adjust the seasoning if you want.
• Cover it and pop it in the fridge for at least an hour before serving.

Chilling the sauce helps the flavors come together and gives it a slightly thicker texture. I usually make it ahead if I’m planning fried shrimp or crab cakes.

The texture should be creamy, not runny.

Notes

This Cajun remoulade keeps in the fridge for up to 5 days, no problem. I just store it in a sealed glass jar to keep it fresh.

It’s perfect with fried shrimp, grilled fish, or po’ boy sandwiches. For something milder, just use less cayenne or go for a lighter Cajun seasoning.

If you want a bit more zest, squeeze in a few drops of lemon juice right before serving. Balance is everything—you want creamy, tangy, and just enough spice that it doesn’t overpower your meal.

Tasting Notes

I love how Cajun remoulade sauce wakes up my taste buds with its bold mix of flavors. The first thing that jumps out is the tangy bite from the mustard and lemon juice.

Then there’s this gentle heat that hangs around, but it doesn’t try to steal the show. When I pair it with shrimp remoulade, the sauce brings a creamy, spicy kick that just works with the sweetness of the seafood.

I pick up hints of paprika, garlic, and cayenne—they give it that warm, peppery depth that always makes me think of southern cooking. The texture? It’s smooth and rich, and those tiny bits of herbs add a nice burst of freshness.

I really appreciate how the sauce clings to shrimp or veggies without ever feeling too heavy. Depending on how much spice I throw in, the flavor can go from mildly zesty to pretty bold.

Honestly, I think it’s at its best when I chill it for a bit. That way, all the seasonings get a chance to blend together and mellow out.

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