As an adult I have come to really enjoy adding layers of flavor on my food. I remember when there was a time as a child that I disliked tacos and pizza. Can you believe it? I am so glad those days are gone. In learning how to make new sauces and experimenting with flavors, I took it back to me home state of Louisiana to make a favorite sauce of mine: Cajun Remoulade Sauce.
Remoulade sauce is one of those culinary delights that contain a little bit of this and a little bit of that. With French Origins, this mayonnaise based sauce is a mixture of fresh herbs and pickled vegetables. Everyone has their own twist to this sauce but the base remains the same: mayo, mustard, fresh herbs, and pickled veggies. It’s a simple sauce to make with layers of flavor.
What Can I Serve With This Sauce
The remoulade sauce is a sauce that I always accompany with fried or grilled seafood. There are some blackened, grilled, and fried chicken dishes that tastes amazing with this sauce. Some of my favorite meals to eat cajun remoulade sauce with is the grilled shrimp po’boy or even my seafood po’boy platter that I make for family and friends. You can even serve this sauce with vegetables.
- 1 cup Duke's Mayonnaise
- 2 tbsp Creole or Dijon Mustard
- 1 ½ tbsp Ketchup Use sugar free to make this sauce Keto
- ¼ cup fresh parsley
- 3 shoots green onion
- 3 cloves garlic
- 2 tsp capers
- ½ jalapeno pepper optional
- 1 tsp paprika
- 1 tbsp juice from lemon
- black pepper and salt to taste
- Add all ingredients to a food processor, blender, or be prepared to chop all of the vegetables before blending.
After all of the ingredients are blended well, you can serve the sauce.
The world of sauces is vast and full of flavor. It is a world that use to be only for meals I enjoyed at restaurants. This is no longer the case because I am now making wonderful sauces that add pleasure and flavor to all of my dishes. I hope that you will join me as I explore making different sauces. Thank you for stopping by and as always, Please Enjoy! If you make this sauce I would love to hear your thoughts on it.