Cajun Remoulade Sauce Recipe (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Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish.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.

Is comeback sauce the same as a rémoulade? While these two dipping sauces may be similar, they have distinct flavor profiles. Both have a base of mayonnaise, but while comeback sauce may have ketchup in the mix, rémoulade often contains mustard, green onions, and/or herbs for a unique flavor profile.

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce. Many believe the word “remoulade” comes from “remola,” a French word for a radish used in early versions of the sauce.

Daikon and black radish are great swaps for fresh, raw grated horseradish, though they aren't as fiery and will yield a milder, juicier end product. Because of this, use twice as much daikon or radish as horseradish, though it will still be milder than horseradish.

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.

Tartar sauce and remoulade share many similar ingredients such as mayonnaise, mustard, pickles, and lemon juice, however, Louisiana-style remoulade includes additional ingredients and spices such as Cajun seasoning, horseradish, and hot sauce. It's like tartar sauce on savory, spicy steroids, with less sweet brininess.

Basic aioli sauce is really a garlic mayonnaise. Remoulade is a condiment/cold sauce, invented in France and popularized in New Orleans, that is usually aioli or mayonnaise based. There are many variations of remoulade sauce, as with aioli sauce.

Cajun Tartar Sauce:

In a bowl stir tegether the mayonnaise, sweet picle, green onion, parsley, lemon juice and hot pepper sauce. Served with fried fish and seafood. Makes 1 1/4 cup of sauce.

The remoulade sauce holds up well with any fibrous veggies. But you can equally serve it as a side or salad to steak or ham, alongside a cold meat or shellfish platter, smoked salmon, or even with toast and some peppery greens, like rocket or watercress.

Why is it called a po boy sandwich? ›

According to historian Errol Laborde, the correct way to refer to the sandwich is “poor boy” because it was created by the Martin brothers after the streetcar strikers – those “poor boys.” But whether it's referred to as a poor boy, po' boy, po-boy, or po boy, what everyone can agree on is that the famous sandwich ...

Tampa devil crabs are croquettes made with a special dough, stuffed with spicy blue crab meat, dredged in breadcrumbs, and deep-fried. Most locals call them devil crab, not deviled. Lore has it someone once ate one and said it was hot as the devil and the name stuck.

Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.

Mayoketchup, pink sauce, or salsa rosada is a mixture of ketchup and mayonnaise and some extra ingredients in a creamy, rich dip or sauce. Very similar sauces are popular all throughout Latin America with different names, including the Dominican Republic and Puerto Rico.