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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (32g) Recipe makes 4 servings The following items or measurements are not included below: 1/3 cup light mayonnaise |
||
| Calories 82 | ||
| Calories from Fat 63 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 255mg | 10% | |
| Potassium 69mg | 1% | |
| Total Carbohydrate 4.3g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.5g | ||
| Protein 0.7g | 1% | |
Cajun Remoulade Sauce
By: ~Nimz~
Sep 1, 2008
I was first introduced to Remoulade Sauce by Galley Wench and was fascinated with it. Was making some crab cakes today for my SIL and DD and wanted to try to make my own. This is a combination of 3-4 recipes and I thought it turned our really well.
SERVES 4 -6
Ingredients
- 1/3 cup light mayonnaise
- 2 tablespoons chili sauce
- 2 teaspoons spicy brown mustard
- 1 teaspoon worcestershire sauce
- 1 green onion, minced
- 1/4 teaspoon cayenne pepper
- 2 teaspoons lemon juice
- 1 teaspoon horseradish
- 1-2 garlic cloves, chopped
- 1/4 teaspoon paprika
- 1/2 teaspoon creole seasoning (Tony Chachere's)
Directions
1
Mix everything together.2
Cover and refrigerate for 1-2 hours.3
Enjoy.
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- Course > Condiments, etc. > Sauces
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Featured Reviews for This Recipe
From: Kitzy
On Dec 28, 2008
All my family loved this. I served it with potato wedges. It certainly has a kick to it!
From: HotPepperRosemaryJelly
On Dec 14, 2008
OMG this is great! Thank you!
So happy to have found it!
Jelly 
From: Andi of Longmeadow Farm
On Oct 8, 2008
How could I follow up to twissis's great review? Wowsier. This was good. I mean so good, I admit to eating some that was stuck to my arm. Truly there was nothing to be changed here. I only added a bit of hot sauce to my dab, (I love all hot things!) but it is perfect without it. I made these with crabcakes and it was a perfect marriage. I really like the use of creole seasoning, (Tony Chachere's) and gives it a brilliant taste sensation. The horseradish came from my garden with it's own special horseradish taste. Lovely ~Nimz~! Made for Think Pink Breast Cancer Awareness Month. Fall 2008
From: twissis
On Sep 9, 2008
Remoulade sauce is popular in Iceland & mostly used where ketchup is used in the US ~ w/hot dogs, burgers & fries + w/seafood as the US equivalent of tartar sauce. So I welcomed making my own vs buying it as I often do. Except for subbing a combo of leek & chives for the green onion rarely found here, I made it as written & used part of my bulk batch of Tony Chachere Creole seasoning I made using Tony Chachere's Famous Creole Seasoning by Miss Annie. I like this better than the Icelandic version as it is less sweet, has more of a bite & better suits my taste pref. I served it to accompany oven-baked potato wedges, also seasoned w/TCs Creole blend. Congrats on your Wk 1 football pool win & thx for sharing this great recipe w/us.
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