PANTRYFLEX

shake · remoulade

NATIONAL AWARD WINNERPrep 5 min

Cajun Remoulade

Independent adaptation of a publicly published Paul Prudhomme recipe. Not affiliated with, sponsored by, or endorsed by Paul Prudhomme.

Paul Prudhomme's Cajun Remoulade, from the published recipe.

Ratio

Ratio by volume: Mayo 240 ml, Dijon Mustard 30 ml, Hot Sauce 15 ml, Worcester 15 ml, Lemon Juice 15 ml
Mayo 240 mlDijon Mustard 30 mlHot Sauce 15 mlWorcester 15 mlLemon Juice 15 ml

Ingredients

  • Mayo — 1 cup (240 ml)
  • Dijon Mustard — 2 Tbsp (30 ml)
  • Hot Sauce — 1 Tbsp (15 ml)
  • Worcester — 1 Tbsp (15 ml)
  • Lemon Juice — 1 Tbsp (15 ml)
  • Garlic — 2 cloves
  • Scallion — 2 Tbsp (12 g)
  • Parsley — 2 Tbsp (4 g)
  • Paprika — 1 tsp (2 g)
  • Cayenne — 1/2 tsp (1 g)

Method

  1. Pour to the lines in order (bottom → top): Mayo, Dijon Mustard, Hot Sauce, Worcester, Lemon Juice.
  2. Add finishing notes: Garlic, Scallion, Parsley, Paprika, Cayenne.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

Adapted from a recipe published by Paul Prudhomme in Paul Prudhomme Louisiana Kitchen.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

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