Cajun Remoulade

Name: Cajun Remoulade
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: American
Ingredients: 1 cup (240 ml) Mayo; 2 Tbsp (30 ml) Dijon Mustard; 1 Tbsp (15 ml) Hot Sauce; 1 Tbsp (15 ml) Worcester; 1 Tbsp (15 ml) Lemon Juice; 2 cloves Garlic; 2 Tbsp (12 g) Scallion; 2 Tbsp (4 g) Parsley; 1 tsp (2 g) Paprika; 1/2 tsp (1 g) Cayenne

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

SPREAD · FRIED SEAFOOD & PO'BOYS

A spread for fried seafood & po'boys.

Paul Prudhomme's Cajun remoulade for fried seafood.

On the jar

CAJUN REMOUL

Method: shake
Yield: about 1¼ cups
Ingredients: 10
Jar batch: 0.8× recipe

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Ratio

MAYO 240 mlDIJON 30 mlHOT SAUCE 15 mlWORCESTER 15 mlLEMON JUICE 15 ml

Ingredients

Mayo1 cup (240 ml)
Dijon Mustard2 Tbsp (30 ml)
Hot Sauce1 Tbsp (15 ml)
Worcester1 Tbsp (15 ml)
Lemon Juice1 Tbsp (15 ml)
Garlic2 cloves
Scallion2 Tbsp (12 g)
Parsley2 Tbsp (4 g)
Paprika1 tsp (2 g)
Cayenne1/2 tsp (1 g)

Method

Pour to the lines in order (bottom → top): MAYO, DIJON, HOT SAUCE, WORCESTER, LEMON JUICE.
Season to finish: GARLIC (1½ cloves), SCALLION (¾ scallion), PARSLEY (about 1½ Tbsp), PAPRIKA (about ¾ tsp), CAYENNE (about ¼ tsp).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 4 national awards

Cajun RemouladeNATIONAL AWARD WINNEROn the jar: CAJUN REMOUL
Scallion-Garlic-Cayenne RemouladeNATIONAL AWARD WINNEROn the jar: HOMEMADE
Scallion Lemon RemouladeNATIONAL AWARD WINNEROn the jar: TARTAR
Garlic Lemon Juice RemouladeNATIONAL AWARD WINNEROn the jar: GARLIC

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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.

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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