How to Make Louisiana Style Remoulade Sauce - Spicy and Creamy Cajun Sauce
Today, we are making a Cajun remoulade sauce, a nice and spicy creamy sauce that is perfect for adding a kick to so many dishes. In this recipe, we start with a base of mayo and add ingredients like sriracha sauce, creole mustard, horseradish, Worcestershire sauce, minced jalapeno peppers, shallots, garlic, lemon juice, creole seasonings, cayenne pepper, salt, pepper, and hot sauce. All these ingredients come together to create a flavorful sauce with a slight crunch from the minced jalapenos and shallots.
Cajun remoulade sauce is not only great with boiled or chilled shrimp and lump crab, but it can also be enjoyed with various seafood dishes like grilled shrimp and crab cakes. It's so versatile that you can use it on just about anything you like.
Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 2 teaspoons creole mustard (or spicy brown mustard)
- 1 teaspoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 jalapeno pepper, minced
- 1 medium-sized shallot, minced
- 2 cloves garlic, minced
- Juice from 1/2 lemon
- 1 teaspoon creole seasonings
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Hot sauce to taste
Cooking steps:
- In a bowl, combine mayonnaise, sriracha sauce, creole mustard, prepared horseradish, Worcestershire sauce, minced jalapeno pepper, minced shallot, minced garlic, lemon juice, creole seasonings, cayenne pepper, salt, pepper, and hot sauce.
- Mix all the ingredients together until well combined. If desired, use a whisk for a smoother texture.
- Adjust seasoning according to your preference, adding more hot sauce for extra heat.
- Use immediately or refrigerate for later use.
