Cajun-style Remoulade

A traditional remoulade sauce is a cold sauce made by combining mayonnaise with prepared mustard, chopped gherkins, capers and a hearty mixture of green herbs – usually parsley, chervil and tarragon. The sauce is customarily served with lobster, fish, cold meats or  grated root vegetables (celeriac). I recall making it during my culinary school days when classic Escoffier-influenced sauces reigned supreme, but I wouldn’t call this sauce one of my go to preparations.

At least until now…with my vegan version of my amped up Louisiana variation.

I put this sauce together after receiving and inquiry from a customer. She missed

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions