Remoulade recipe: a Cajun-inspired sauce for the BBQ

What makes this remoulade Cajun-inspired?

A creamy base with mustard, paprika and hot sauce gives this version its direction. This is not a claim that every Louisiana remoulade has the same ingredients. We leave out Worcestershire sauce to keep the ingredient list shorter and avoid its possible fish component. That does not automatically make the sauce suitable for every allergy or diet.

Ingredients for a small trial batch

• 150 g mayonnaise from a jar, made with pasteurised egg
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice, then more to taste if needed
• 1 tablespoon drained capers, finely chopped
• 1 tablespoon fresh parsley, washed, dried and finely chopped
• ½ teaspoon mild paprika
• ¼ small garlic clove, finely grated
• 1 teaspoon hot sauce to start, or less to taste

Use a clean bowl, spoon, chopping board and knife. We give no exact serving count or guaranteed final quantity: we have not yet tested this recipe proposal.

Allergens and ingredient choices

This proposal generally contains egg and mustard. Check every label, including mayonnaise, mustard, capers and hot sauce, for all allergens and possible cross-contact. Some products contain sulphites or other allergens. Use suitable ingredients and clean equipment for anyone with an allergy. Plant-based mayonnaise can be used as your own variation, but changes the recipe and is not automatically allergen-free.

Making remoulade: step by step

1. Work cleanly. Wash your hands and use a clean bowl and spoon. Check ingredients for use-by guidance and allergens. Use mayonnaise made with pasteurised egg, not homemade raw-egg mayonnaise.
2. Chop the flavourings. Drain and finely chop the capers. Wash and dry the parsley and finely chop it. Grate a quarter of a small garlic clove.
3. Mix the base. Stir the mayonnaise, Dijon mustard and lemon juice together until smooth.
4. Add the flavourings. Stir in capers, parsley, paprika and garlic. Add hot sauce cautiously; heat varies by brand.
5. Taste with clean cutlery. Taste a little on a piece of bread or with the cooked dish. Add extra lemon juice or hot sauce only if needed. Additional salt is not automatically necessary because of the mayonnaise, mustard and capers.
6. Chill and serve. Immediately refrigerate the sauce covered at 4 °C or colder. Serve only a small portion and use the rest within two days, or sooner if an ingredient label requires it.

How do you serve remoulade?

Serve a small amount with cooked grilled fish or prawns, vegetables or as a sandwich sauce. Keep it away from raw fish, raw prawns and raw meat. Use a clean spoon to take a separate portion from the refrigerated supply. This is a cold finishing sauce, not a marinade to put back on the table without cooking after contact with raw food.

Storage and safe serving

Refrigerate covered immediately at 4 °C or colder and preferably use fresh, within two days at the latest. Follow a shorter storage instruction on an ingredient label where applicable. The two days are a cautious general guideline for leftovers, not a tested shelf life for this recipe.

Do not leave the whole supply beside the barbecue for a long time. Discard perishable sauce left out of refrigeration for more than two hours. Do not return leftovers from the table to the clean supply. The longer storage life of an opened jar of commercial mayonnaise does not automatically apply to a sauce with fresh herbs and other added ingredients.

Frequently asked questions

Remoulade, ravigote or tartare sauce?

These names are not used identically everywhere. This page specifically covers our Cajun-inspired mayonnaise version, not every French, Danish or other interpretation. A fresh, non-creamy sauce is a different type of preparation.

Can I make it less hot?

Start with less hot sauce and taste with clean cutlery. Use mild paprika, not cayenne as a direct replacement. Mustard can also taste sharp.

Does the sauce need an hour to rest?

We specify no fixed resting time for this proposal. If you want to taste it later, keep it covered in the fridge, not on the counter. No tested total preparation time or exact serving count is given.