Spicy Cajun Remoulade Sauce (Print Version)
# Ingredients:
→ Sauce Base & Seasonings
01 -
½ cup of sour cream
02 -
½ cup of good quality mayonnaise
03 -
2 tablespoons of Creole-style mustard
04 -
2 tablespoons of tomato ketchup
05 -
1-2 green onion stalks, chopped finely
06 -
1 tablespoon of fresh parsley leaves, minced
07 -
1 tablespoon of capers, drained and finely chopped
08 -
2 fresh garlic cloves, pressed or minced
09 -
1-2 teaspoons of your favorite hot sauce
10 -
1 teaspoon of prepared horseradish
11 -
½ teaspoon of paprika
12 -
¼ teaspoon of Worcestershire sauce
13 -
Sea salt and freshly ground black pepper, to your liking
# Instructions:
01 -
Start by prepping all your fresh ingredients. Press or finely mince your garlic cloves. Chop up the parsley leaves, slice the green onions thinly, and dice the capers into small pieces.
02 -
Grab a medium mixing bowl and add all your ingredients. Stir everything together until you have a smooth, well-combined sauce. Taste it and adjust the seasoning with salt and pepper as needed.
03 -
Cover your bowl and pop it in the refrigerator for at least half an hour before serving. This resting time lets all the flavors marry together beautifully.
# Notes:
01 -
Want a silkier texture? Blend the sauce with an immersion blender or give it a few pulses in your food processor.
02 -
Like it spicier? Toss in a pinch of cayenne pepper or add an extra splash of hot sauce.
03 -
This sauce keeps beautifully in a sealed container in your fridge for 4 to 5 days.
04 -
Don't freeze this sauce - mayonnaise-based condiments don't handle freezing well.
05 -
Make it a day or two ahead if you can - the flavor actually improves as it sits in the fridge overnight.