5 Ingredients or Fewer

Spicy Cajun Remoulade Sauce

August 26, 2010
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
Ingredients
  • 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
In This Recipe
Directions
  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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