Cajun Rémoulade
New Orleans–style rémoulade: a creamy, peppery mayo sauce with Creole mustard, horseradish, pickles, capers and a good kick of paprika and cayenne. Made for crab cakes and fried pickles.
Nutrition per serving
2 tbsp- Net carbs
- 0.7g
- Calories
- 118kcal
- Protein
- 0.4g
- Fat
- 13g
- Total carbs
- 1.1 g
- Fiber
- 0.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Classic French rémoulade: The milder French original, with Dijon, cornichons, capers, tarragon and a touch of anchovy and no hot sauce or cayenne. Serve it with cold roast beef, poached fish or boiled eggs.
- Use Dijon for the mustard and finely chopped cornichons for the pickles. Whisk the anchovy paste and tarragon into the mayonnaise in place of the horseradish, hot sauce and spices.
Egg-free (Greek yogurt): Full-fat Greek yogurt replaces the mayonnaise for a tangier, lighter sauce with no egg.
- Whisk the yogurt with the seasonings as written. It’s a little thinner than mayo, so pat the pickles very dry before stirring them in. Use within 5 days.
-
1 tbsp prepared horseradishleave out -
2 tsp Louisiana-style hot sauceleave out -
1 tsp paprikaleave out -
¼ tsp cayenne pepperleave out - Also add
Estimated cost $2.30 for 10 servings ($0.23 each) · how we estimate
Instructions
-
Whisk the mayonnaise, mustard, horseradish, lemon juice, hot sauce, Worcestershire, paprika, cayenne and garlic until smooth and evenly orange.
-
Stir in the pickles, capers, green onions and parsley.
-
Cover and chill at least 1 hour so the flavors meld. Taste and add more hot sauce or cayenne if you like it spicier.
Tips for success
-
Creole mustard is a spicy, coarse-grained Louisiana mustard. Whole-grain Dijon plus an extra pinch of cayenne is a good stand-in. - Serve with crab cakes, fried pickle chips, salmon patties or chilled shrimp, or spread it on lettuce-wrapped po’ boys.
- Bottled tartar and rémoulade sauces often contain sweet relish or sugar; this one has none.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Made with store-bought mayo it keeps a week; made with homemade mayo, use it within 4 days.
Refrigerate in a sealed jar up to 1 week (up to 4 days if made with homemade mayo).
Variations
2 variations, each with its own ingredients and macrosClassic French rémoulade
FlavorThe milder French original, with Dijon, cornichons, capers, tarragon and a touch of anchovy and no hot sauce or cayenne. Serve it with cold roast beef, poached fish or boiled eggs.
- + 1 tsp dried tarragon (or 1 tbsp fresh)
- + 2 anchovy fillets
- no prepared horseradish
- no Louisiana-style hot sauce
- no paprika
- no cayenne pepper
0.6 g net · 118 kcal · 0.6 g protein · 13 g fat · ≈$0.23 per serving (−0.1 g net carbs vs the original)
Egg-free (Greek yogurt)
DietFull-fat Greek yogurt replaces the mayonnaise for a tangier, lighter sauce with no egg.
- mayonnaise → full-fat plain Greek yogurt
1.3 g net · 22 kcal · 1.8 g protein · 1 g fat · ≈$0.27 per serving (+0.6 g net carbs vs the original)
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