This quick Cajun remoulade recipe is my go-to whenever I’m making my Southern salmon croquettes- they’re sooooo good, or you can drizzle it on top of a classic Po'boy. This creamy dipping sauce has the perfect balance of tanginess without being overpowering. It’s just the right texture- not too thick, not too thin, and packed with flavor.
I season it with my Homemade Louisiana Cajun Seasoning, whole grain mustard, Dijon mustard, sweet relish, and a dash of hot sauce (I love Crystal, but Tabasco works too!). Add fresh lemon juice, of course, plus a few other key ingredients to bring it all together
Ingredient Notes
I’ll share a few tips on why these flavors work so well together. Everyone's taste buds are different. It has the perfect tanginess, but you can tweak it to your taste if needed.
- Mayonnaise: This is the creamy base that holds everything together. Use a good-quality mayo for the best flavor.
- Whole Grain Mustard and Dijon Mustard: The combination of these two adds a tangy bite with a little texture from the whole grains.
- Sweet Relish: A touch of sweetness balances out the heat and acidity.
- Hot Sauce: I love using Crystal Hot Sauce: Vinegary kick, but Tabasco works great too. Adjust the amount based on your heat preference.
- Fresh Lemon Juice: Adds brightness and a fresh, citrusy tang that cuts through the creaminess. Always use fresh lemon juice for the best flavor.
- Cajun Seasoning: I use my Homemade Cajun Seasoning for its bold taste and color, but if you prefer store-bought that works too.
- Fresh Garlic: I use just a pinch to taste a slight garlic flavor without it being overwhelming.
- Salt: A little kosher salt ties everything together- adjust to taste, especially if your Cajun seasoning blend already contains salt.
See recipe card for quantities.
Just Mix and Stir
Here's how to make creamy homemade remoulade, so it's not too spicy and doesn't taste like boring mayo. It's so easy and comes together in minutes. Just mix, stir, and chill. Don't worry it won't separate after sitting in the fridge, but if it does just give it a stir and you'll be all good.
Storing
This Southern seafood dipping sauce gets even better as it sits, allowing the flavors to meld together. Store any leftovers in an airtight container in the fridge, and it’ll stay fresh for up to 5 days. Just give it a quick stir before serving and that's it.
Cree's Tips
- Be careful with the amount of lemon juice and hot sauce you add- too much can make the remoulade too thin. Add small amounts at a time, stirring as you go, to keep it creamy and balanced.
- Let the remoulade chill in the fridge for at least 20-30 minutes before serving.
- Add more hot sauce or a pinch of cayenne pepper if you like really spicy food.
- Use freshly squeezed lemon juice for brightness and zesty not the bottled stuff.
- Before serving, give it a taste and adjust the seasoning if needed. A little extra salt or lemon juice can make all the difference.
📖 Recipe
5-Minute Creamy Cajun Remoulade Sauce
5-Minute Creamy Cajun Remoulade SauceEquipment
- Airtight container
- measuring cup
- Measuring spoons
- Spoon for stiring
Ingredients
- 1 cup mayo (a quality one for best results)
- 2 tablespoon lemon juice (fresh + 1 teaspoon)
- 2-¾ teaspoon Cajun seasoning
- 2 teaspoon sweet relish
- 1-½ teaspoon kosher salt
- 1-¼ teaspoon whole grain mustard
- 1-¼ teaspoon Dijon mustard
- 1 teaspoon hot sauce (your favorite brand)
- 1 teaspoon black pepper
- ½ clove garlic (minced)
Instructions
- In a medium bowl, combine all ingredients. Stir well until all ingredients are fully incorporated, creating a smooth and creamy mixture.
- Taste and adjust seasoning as needed add more hot sauce for extra heat or lemon juice for brightness. Once the flavors are to your liking, refrigerate for at least 20-30 minutes to let the sauce develop, then serve and enjoy.
Notes
- Be careful with the amount of lemon juice and hot sauce you add- too much can make the remoulade too thin. Add small amounts at a time, stirring as you go, to keep it creamy and balanced.
- Let the remoulade chill in the fridge for at least 20-30 minutes before serving.
- Add more hot sauce or a pinch of cayenne pepper if you like really spicy food.
- Use freshly squeezed lemon juice for brightness and zesty not the bottled stuff.
- Before serving, give it a taste and adjust the seasoning if needed. A little extra salt or lemon juice can make all the difference.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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