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Cajun Remoulade Sauce

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Cajun/creol Sauces


  • 1 qt Mayonnaise; (not salad dressing)
  • 4 Eggs; hard boiled
  • 3 tb Creole or dark mustard
  • 4 tb White vinegar
  • 4 tb Fresh parsley; chopped
  • 2 tb Paprika
  • 2 tb Worcestershire sauce
  • 3 tb Horseradish sauce
  • 4 Cloves garlic; chopped
  • Salt and pepper; to taste


Whirl all the ingredients in blender or processor, add salt and pepper to taste. Refrigerate 12 hours before using. Will keep several weeks in refrigerator. This sauce is basically for use over shrimp, as a cocktail, but can be used for many other things such as : a great dip, a spread for chicken sandwiches, and as a dressing for any green salad. Makes 6 cups.
This is my friend Cynthia Smith's (nee Robichaux) recipe. I had it most recently when she brought it as an item for our tailgate picnic (for dipping shrimp) when we spent several days at the Round Top Antique Festival.
It is published in Potluck on the Pedernales (Community Garden Club of Johnson City, Texas). Cyn is business manager for this cookbook and it's sequel, Potluck on the Pedernales, Second Helping. She contributed quite a few recipes to both.
>From the cookbook: "A family recipe from my Acadian relatives in South Louisiana, near New Iberia where good food and good times prevail. "
Recipe by: Cynthia Robichaux Smith
Posted to recipelu-digest Volume 01 Number 412 by Lou Parris <> on Dec 28, 1997