Serves 4
10 min
Spicy Cajun Remoulade Sauce
Recipe GLPRaa691b4e7a954a
A bold and zesty Cajun-style remoulade sauce combining tarragon vinegar, horseradish, and mustard with warm spices. This creamy condiment features a perfect balance of heat and tang, finished with vegetable oil for a smooth, luxurious texture. Ideal for seafood, sandwiches, and fried foods.
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Ingredients
1/2 cup tarragon vinegar
2 tablespoons freshly squeezed lemon juice
1/4 cup prepared white horseradish
1/4 cup spicy brown mustard
2 tablespoons ketchup
1 garlic clove, minced
1 teaspoon paprika
1 dash cayenne pepper
1 cup vegetable oil
Kosher salt and freshly ground black pepper, to taste
Directions
In a medium mixing bowl, whisk together the tarragon vinegar, freshly squeezed lemon juice, prepared white horseradish, spicy brown mustard, and ketchup until well combined.
Add the minced garlic, paprika, and cayenne pepper to the bowl, stirring thoroughly to distribute the spices evenly throughout the mixture.
Slowly drizzle the vegetable oil into the sauce while whisking constantly to create a smooth, emulsified consistency. This gradual addition helps prevent the sauce from separating.
Season the remoulade with kosher salt and freshly ground black pepper to taste, adjusting the heat level by adding more cayenne if desired.
Transfer to a serving container and refrigerate until ready to use. The sauce keeps for up to two weeks in an airtight container in the refrigerator.
