From Paul Prudhomme's kitchen · K-Paul's Louisiana Kitchen, New Orleans
shake · remoulade
NATIONAL AWARD WINNERCajun Remoulade
From an award-winning kitchen
Ratio
MAYO 240DIJON 30HOT SAUCE 15WORCESTER 15LEMON JUICE 15
Ingredients
- MAYO240 ml
- DIJON30 ml
- HOT SAUCE15 ml
- WORCESTER15 ml
- LEMON JUICE15 ml
- GARLIC10 g
- SCALLION12 g
- PARSLEY4 g
- PAPRIKA2 g
- CAYENNE1 g
Method
- Pour to the lines in order (bottom → top): MAYO, DIJON, HOT SAUCE, WORCESTER, LEMON JUICE.
- Add finishing notes: GARLIC, SCALLION, PARSLEY, PAPRIKA, CAYENNE.
- Cap the jar and shake until emulsified.
Provenance
Cajun–Creole chef of K-Paul's Louisiana Kitchen in New Orleans (closed); James Beard Who's Who. National ambassador for blackened fish and Louisiana seasoning blends; died 2015.
Originally published as Cajun Remoulade.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Paul Prudhomme Louisiana Kitchen (published as “Cajun Remoulade”). Full citation lives in Provenance.