Cajun remoulade
10 min · 1 g protein · 36 cals / serving
Louisiana's punchy, brick-coloured sauce for crab cakes, fried shrimp, po' boys and fries: grainy mustard, horseradish, Cajun seasoning and smoked paprika stirred into a creamy base, with chopped pickle, capers and green onion for crunch. Half light mayo and half Greek yogurt, and best made a few hours ahead.
Ingredients
- 1/2 cup light mayonnaise
- 1/2 cup nonfat Greek yogurt
- 2 tbsp wholegrain mustard, Creole or grainy
- 1 tbsp horseradish, prepared
- 1 tsp Worcestershire sauce
- 2 tsp lemon juice
- 1 tsp cayenne pepper hot sauce, Louisiana-style
- 1 tsp paprika, smoked
- 1 clove garlic, finely grated
- 2 tbsp reduced sodium dill pickles, finely chopped
- 1 tbsp capers, drained and chopped
- 1 green onion, thinly sliced
- 1 tbsp fresh parsley, chopped
Steps
- Whisk the mayo, yogurt, mustard, horseradish, Worcestershire, lemon juice, hot sauce, Cajun seasoning, smoked paprika and garlic together until smooth.
- Stir in the chopped pickle, capers, green onion and parsley. Taste: Cajun seasoning is salty, so add salt only if it needs it, and a pinch of cayenne if you want more heat.
- Cover and chill at least 2 hours, ideally overnight, so the horseradish and spices bloom. It keeps 5 days in the fridge.
Good to know
What is the difference from tartar sauce?
Tartar sauce is mild, all pickle, dill and lemon. A Cajun remoulade brings mustard, horseradish, paprika and spice, so it stands up to anything fried or smoky.
Can I use all mayo?
Yes, swap the yogurt for more light mayo for the classic, slightly richer sauce, at about 16 instead of 39.
No Creole mustard?
Any grainy mustard works, or Dijon with a pinch of extra paprika. Creole mustard is simply a coarse, spicy brown mustard.
Alternatives
Per
- Calories
- 118
- Protein
- (16%)
- 5 g
- Fat
- (62%)
- 8 g
- Carbohydrates
- (23%)
- 7 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 630 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 432 kcal goes into the pot and 364 g of ingredients comes out as about 365 g of food: 118 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.