No, I’m Not From Louisiana: Cajun Remoulade


by Captain Thom

Cajun Remoulade

The store-bought remoulades leave me flat, so I make my own. I sincerely hope you like it as much as I do.

Yield about 1 quart
Zest Factor Hot
Prep Time overnight
Cook Time none

2 cups Mayonnaise
1 cup yellow Mustard
2 Tablespoons Olive oil
¼ cup Cajun-style hot sauce
1 Tablespoon Worcestershire sauce
2 Tablespoons fresh Lemon juice
1 Tablespoon Cajun Seasoning
4 Scallions, finely chopped
1 Tablespoon Horseradish
1 Tablespoon chopped Parsley
1 Teaspoon ground Celery Seed
1 clove garlic, minced
1 Tablespoon Cayenne powder
½ Teaspoon Black Pepper
1 Tablespoon Capers, chopped

Place all the ingredients in a bowl. Blend with a whisk until creamy. Refrigerate overnight.

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