Cajun Remoulade Sauce

Name: Cajun Remoulade Sauce
Prep time: 15 min
Total time: 15 min
Yield: 18 oz
Ingredients: 2 cups mayonnaise; 2 tablespoons catsup; 2 tablespoons cajun mustard or 2 tablespoons deli style mustard; 1 tablespoon fresh parsley (chopped ); 1 tablespoon cayenne pepper (1 tsp for mild); 1 tablespoon lemon juice (freshly squeezed); 2 teaspoons prepared horseradish; 2 garlic cloves; 1 teaspoon Worcestershire sauce; 1 teaspoon celery salt; 1 teaspoon paprika

Community Pick

Submitted by Remoulader

"Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried."

Cajun Remoulade Sauce created by gailanng

Ready In:: 15mins
Ingredients:: 11
Yields:: 18 oz

ingredients

2 cups mayonnaise
2 tablespoons catsup
2 2 tablespoons cajun mustard or 2 tablespoons deli style mustard
1 tablespoon fresh parsley (chopped )
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika

directions

Mix all ingredients well in a mixer.
If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
Refrigerate overnight.
I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

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Best sauce I've ever tasted!! Its a little spicy for the in-laws so what can I add to tone it down for the cookout tomorrow?

SAMANTHABROADDUS
How long will this sauce last in fridg?

Jennie R.
This is absolutely the best sauce for seafood! Dip for French fries? Yep! Any fried foods dipped in this would be delish! Made crabcakes Po'boys for lunch and it was sooo good! I have been making this for several years but am just now reviewing. Yum to the n'th degree!

Betty
delish! I put that s&*! on everything ;) !

evol8531
This sauce is so good that licked the spatulas when I transferred it from mixing bowl, to serving bowl, and to storage bowl. I served the sauce with crab cakes and it was excellent. I have tried tons of recipes and this is exactly what I wanted, a smooth sauce without chunks of celery, etc. I had to use True Lemon crystals and plain tomato sauce as substitutions and it was still great. It seemed a little thick for my taste, so I thinned it out with a little pinot grigio. I served the sauce immediately. I can't even imagine how good the leftover will be after sitting in the fridge for a while. Thanks!

kayladunlap