How to Make Cajun Remoulade

Remoulade is a spicy Cajun/Creole sauce that's perfect with crabcakes, shrimp, fried appetizers and many other foods. It's based on aioli, or garlic mayonnaise, and can be as spicy or mild as you like. This recipe makes about a cup of sauce, and can be made from raw egg yolks or prepared mayonnaise.

Instructions

Difficulty: Easy

Things You’ll Need:

• Salt And Pepper
• 1-2 tbsps lemon juices or to taste
• 3 egg yolks
• 1/3 cup onions - grated, with juice
• 1 tbsp Dijon mustards
• 1/2 tsp Worcestershire sauces
• 2/3 cup olive (not virgin) oil
• 2 tbsps capers
• 2 tbsps hot pepper sauces
• 1/3 cup grated red bell peppers
• 3-4 garlic cloves
• 2 tbsps horseradish (grated or prepared)

1. Blend the garlic and the oil together in a blender or food processor, or mince the garlic as finely as possible (add a pinch of salt while chopping, to make the garlic creamy) and add it to the oil.
2. Place the egg yolks and mustard in a mixing bowl and whisk for about 2 minutes.
3. Drizzle in the garlic oil in a thin, steady slow stream while whisking constantly. The yolk and oil will combine and the mixture will start to resemble mayonnaise.
4. When all the oil has been incorporated, season well with salt and pepper and stir in the lemon juice.
5. Stir in the remaining ingredients.
6. Refrigerate the sauce for at least 30 minutes to allow the flavors to blend.

Tips & Warnings

• To make this sauce without raw egg yolks, don't use the yolks or oil, and cut the mustard in half. Start instead with two thirds of a cup of prepared commercial mayonnaise, mince or puree the garlic as finely as possible, add the mustard, then add the remaining ingredients.
• This is not an overly spicy recipe, but if it's too spicy for your taste, lower the amount of horseradish and pepper sauce.
• To make the recipe in the food processor, place the yolks and mustard in the bowl and start the machine running. Dribble the garlic oil in through the feed tube; on some models of food processors you can leave the white insert in the tube - it has a small hole in the bottom that makes the oil dribble in at the perfect rate. When the oil has been incorporated, add the rest of the ingredients and pulse very briefly to blend.