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this spicy cajun remoulade dipping sauce is delicious with a kick of heat!
This post contains affiliate links.
This remoulade sauce would have been perfect served with these Old Bay Maryland crab cakes I made a while back. I’m not sure why I didn’t think to make it then. Oh well, I got there…eventually.
I love this sauce because it’s super easy to make (you know me) and it’s great served on so many things. It’s a classic New Orleans sauce.
Like I said, it’s great on crab cakes, but also delicious with fried seafood dishes, boiled shrimp, fried green tomatoes, as a sauce for po boys, and french fries. Really guys, it’s good on lots of stuff.
And there are so many different versions out there. I add some honey for just a tinge of sweet to offset the intensity of the horseradish. I also use a combination of sour cream and mayonnaise; I like the flavor the sour cream adds.
I find the Worcestershire sauce, mustard and horseradish seem to be common among most versions of the sauce.
I love this stuff.
Here’s what I used to make this spicy Cajun remoulade dipping sauce (these contain Amazon affiliate links – I receive a small commission if you purchase through these links):
So guys, spicy Cajun remoulade dipping sauce…YUM, am I right?
If you LOVE sauces (mom, this is for you), check out some of these other great recipes:
Spicy Cajun Remoulade Sauce
- Mix all ingredients together in a bowl until smooth.
- Let the sauce sit, covered, in the fridge for about an hour before serving it so the flavors have time to come together.
- If the sauce is too thick, add a couple tablespoons of water to thin it out until the desired consistency is reached.
- Reduce the amount of Louisiana hot sauce and/or the horseradish for a less spicy sauce. Note, however, the flavor will not be as good.