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Nutrition Facts
Serving Size 1 oz 32g Recipe makes 18 oz) The following items or measurements are not included below: 1 teaspoon celery salt
Calories 107
Calories from Fat 79		(74%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 228mg		9%
Potassium 27mg		0%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 0.2g	0%
	Sugars 2.2g
Protein 0.4g		0%
how is this calculated?

Cajun Remoulade Sauce

Recipe #88576 | 15 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Remoulader
Apr 8, 2004

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

18 oz (change servings and units)

Ingredients

2 cups mayonnaise
2 tablespoons catsup
2 tablespoons creole mustard or cajun mustard or 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

1
Mix all ingredients well in a mixer.
2
If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
3
Refrigerate overnight.
4
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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Featured Reviews for This Recipe

From: HotPepperRosemaryJelly

On May 30, 2009

This is fantastic sauce!!! I used cutting celery leaves in place of the celery salt. I added some sea salt and added some white pepper. We all really loved this sauce! Thank you for sharing! You will chuckle... but I used this on my Creole Shrimp and Sweet Pea Pasta Salad with my little changes. What a hit it was and will continue to be! Always, Jelly

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From: Katy O.

On Mar 21, 2009

This recipe was easy to make and delicious! I used old bay instead of celery salt like the one review said and this sauce is better than the ones i've had in restaurants! Thanks for a perfect condiment with seafood!

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From: Doc's Mom

On Aug 24, 2007

Perfect, wouldn’t change a thing! I’m a wimp and only used 1 teaspoon of cayenne. Served as a dip to cold cooked shrimp.

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From: highcotton

On Jul 26, 2008

Just wonderful, Remoulader! I made it to serve with dinner tomorrow nght. But after letting it chill a couple of hours and then tasting it, there was no way I could wait that long! Made sandwiches with nothing but squishy-soft bread, a little mayo, thick slices of home-grown tomatoes and a generous amount of the sauce. Heavenly! Although my family is really into spicy foods, I decided to be a little conservative and start out with just a tsp. of cayenne. Just as I suspected, the result could only be called "mild" if a Cajun was defining the term. lol We thought it was the perfect amount of heat for a sandwich spread or any other cold dish, like Shrimp Remoulade. I'm going to add a little more when serving with fried shrimp or crabcakes. But I think anyone with more sensitive tastebuds should cut way back on the cayenne initially and add more cautiously. Thanks again for sharing this recipe! It's going straight into our cookbook of family favorites.

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