Spicy Cajun Remoulade Sauce

By • August 26, 2010 • 1 Comments



Author Notes: Most of my favorite homemade condiments have mustard as a key ingredient. Whether I’m using classic French’s® yellow, a spicy brown or a honey-dijon, mustard is my secret ingredient for adding flavor.

This spicy remoulade sauce gets its kick from a combination of spicy brown mustard and prepared horseradish.

In my cookbook Simply Salads, I toss this zesty sauce with crawfish tails for a Cajun twist on a classic Louisiana Shrimp Remoulade.

I also think its delicious drizzled over grilled fish. That’s how I’ll be serving it this Labor Day weekend!

Enjoy!
CookwithJennifer

Makes about 2 cups

  • 1/2 cup tarragon vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup prepared white horseradish
  • 1/4 cup French's 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 pepper, to taste
  1. In a blender combine the tarragon vinegar, lemon juice, horseradish, mustard, ketchup, garlic, paprika, cayenne, and vegetable oil. Season with salt and pepper to taste.
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Tags: crawfish, fish, mustard, savory

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almost 4 years ago pauljoseph

very good recipe I will make this Sauce