New Orleans Cajun Rémoulade Sauce
New Orleans Cajun Rémoulade Sauce
A po-boy sandwich isn’t complete without this creamy, tangy, slightly spicy sauce. It’s an ideal companion for fried mushrooms, shrimp, or chicken, but don’t stop there—try it as a dip for fries, a sandwich spread, or a zesty topping for roasted veggies. This versatile condiment adds a little New Orleans magic to any dish. Try it on our "Laissez Les Bons Temps Rouler" Pan-Fried Mushroom Po-Boy Sandwich Bites!
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- juice :
to extract or squeeze out the juice of a fruit or vegetable, like a lemon, orange, or carrot, often cutting open or peeling the fruit or veggie first to access its flesh.
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- slice :
to cut into thin pieces using a sawing motion with your knife.
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
Equipment Checklist
- Medium mixing bowl
- Dry measuring cups
- Measuring spoons
- Cutting board
- Kid-safe knife
- Citrus squeezer (optional)
- Whisk
- Rubber spatula
Ingredients
New Orleans Cajun Rémoulade Sauce
- 2/3 C mayonnaise **(for EGG ALLERGY sub egg-free vegan mayonnaise)**
- 1 tsp ground mustard
- 1 tsp paprika **(for NIGHTSHADE ALLERGY sub nutritional yeast)**
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1 tsp hot sauce **(for NIGHTSHADE ALLERGY sub apple cider vinegar)**
- 1/2 lemon
Food Allergen Substitutions
New Orleans Cajun Rémoulade Sauce
- Egg: Substitute egg-free vegan mayonnaise.
- Nightshade: Substitute apple cider vinegar for hot sauce.
Instructions
New Orleans Cajun Rémoulade Sauce
measure + add
In a medium mixing bowl, measure and add 2/3 cup mayonnaise, 1 teaspoon ground mustard, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried parsley, and 1 teaspoon hot sauce.
slice + juice + whisk
Then, slice a lemon in half and squeeze the juice from 1/2 lemon into the bowl. Whisk until well combined. Drizzle and spread this amazing sauce over any sandwich or "Laissez Les Bons Temps Rouler" Pan-Fried Mushroom Po-Boy Sandwich Bites! Enjoy! "Laissez les bon temps rouler" or "Let the good times roll" in Louisiana (Cajun) French!
Hi! I'm Hot Sauce!
"In some households, I'm a very important condiment! I'm a sauce made from chili peppers, and you can tell by my name, I add a little or a lot of heat to food. You can add me to cooked eggs, veggies, and meat, to salad dressings, noodles, and even to ice cream or popcorn!"
- People have been cooking with chili peppers for thousands of years. Sauces made with chili peppers were introduced in the United States in the early 1800s. Many US states and other countries have their own versions of hot sauce that use chili peppers grown there or imported.
- Tabasco sauce, made with Mexican tabasco peppers, is one of the earliest hot sauces still being sold. It was first produced in Louisiana by Edmund McIlhenny in 1868.
- Frank's RedHot sauce, created with cayenne peppers in 1920, is often used in buffalo wing recipes.
- Sriracha is another popular hot sauce originally made in the 1930s or 40s by a housewife, Thanom Chakkapak, in Si Racha, Thailand, using red Thai chilis. The version sold in the US is made from red jalapeño peppers.
- In addition to several varieties of chili peppers, hot sauces may include vinegar, wine, lemon or lime, salt, garlic, onions, tomatoes, carrots, and a sweetener.
- The heat rating of a sauce depends on the peppers it was made with. Ancho and jalapeño peppers produce the mildest sauces. Cayenne, serrano, and tabasco peppers are found in medium hot sauces. The Carolina Reaper, ghost, habanero, Scotch bonnet, and Trinidad Moruga scorpion peppers make the hottest sauces. Many hot sauces use a combination of chili peppers.
What is Rémoulade!
- Rémoulade is a cold mayonnaise-based sauce from France, similar to tartar sauce. It is traditionally made with mayonnaise, vinegar, capers, diced cornichons (small pickles), fresh herbs, and chopped anchovies or anchovy paste.
- In Louisiana, rémoulade may include mayonnaise, Creole mustard, horseradish, ketchup or tomato sauce, Worcestershire sauce, pickles, garlic, lemon juice, paprika, and hot sauce.
- Serve rémoulade with crab cakes, shrimp, oysters, po-boy sandwiches, and french fries!
Let's Learn About New Orleans!
- New Orleans is a city-parish in Louisiana and is the state's most populous city.
- France built New Orleans before Louisiana became a US territory in 1803 when then-President Thomas Jefferson purchased it from France. Guess how much he paid for it? Only 15 million dollars!
- French settlers used the term "Creole" to distinguish people born in Louisiana from those born in countries like Spain and France, from which many early inhabitants came.
- New Orleans English is a version of American English native to the city. There are several varieties, including Cajun English (influenced by Louisiana French), African-American Vernacular English (spoken by many black residents), a variety spoken by affluent whites, and one spoken by working-class residents, also referred to as the "Yat" accent or sub-dialect for the greeting "Where y'at?" (for "How are you?").
- In 1796, in New Orleans, the first opera was performed in the US.
- Jazz music was born in New Orleans! Experts can't decide if it appeared in the late 19th century or the early 20th century, but they know it quickly gained popularity throughout the world.
- The Lake Pontchartrain Causeway, the longest bridge over a body of water worldwide, is located in New Orleans!
- Creole cuisine comes from New Orleans—famous dishes are jambalaya, gumbo, étouffée, and King Cake! It's a tradition for Mardi Gras partygoers to eat King Cake, baked with a small plastic baby inside. The person who has the slice with the baby is expected to host the party the following year.
Lettuce Joke Around
Why did the mayonnaise win the race?
Because the mustard couldn't ketchup!
That's Berry Funny
I bought a horse the other day and named it Mayo.
Mayo neighs all the time!
THYME for a Laugh
The hot sauce asked the two chili peppers what they were doing.
They answered, "We're just chillin'!"
