What Is Remoulade Sauce Made With?
All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika, and Cajun or Creole seasonings. If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. It’s served most often with shrimp and crab cakes, po boy sandwiches, and even chicken. It’s also awesome as a substitute for ketchup with french fries. The version of remoulade found in Louisiana reflects that by changing up the seasonings and adding ingredients such as mustard and garlic. Louisiana remoulade is now a staple in the south and throughout the United States.
Cajun vs. Creole Seasoning
Cajun and Creole seasonings can be used interchangeably in this recipe, but they aren’t identical. They have different ingredients, and Cajun seasoning is hotter than Creole seasoning. Cajun seasoning is heavy with peppers of varying types of heat levels. Creole seasoning is more savory from herbs such as thyme, basil, and oregano. You can find both seasonings in the section of the grocery store where the dried herbs and spices are sold. You can also sometimes find them by the seafood section since they are often used on fish.
How to Store Remoulade Sauce
Store remoulade sauce made with store-bought mayonnaise tightly covered in the refrigerator for up to 2 weeks. Store remoulade sauce made with homemade mayonnaise tightly covered in the refrigerator for up to 3 days.
Recipes That Pair Perfectly With Remoulade Sauce!
Shrimp Po Boy Dungeness Crab Cakes Crispy Panko Fish Sticks Artichokes Fried Green Tomatoes
Some brands of Creole and Cajun seasonings are much saltier than others. Start with 1 teaspoon, taste, and add more as needed.
