Cajun IPA Remoulade Sauce
A remoulade sauce fines its origin as a French sauce, then becoming a staple sauce in Louisiana when the French inhabited the south. The Creole | Cajun adaptation of this sauce added texture by not puréeing all the ingredients together but mixing them into mayonnaise. I take this New Orleans-style tartar sauce with a kick, into Beer Cuisine direction by using my mother sauce White Miso Malt Vinegar Mayonnaise, and combining a citrus-forward American IPA, tomato paste, Cajun spice staples, beer mustard, capers, Hopped Pickles, and some love. Use this Cajun IPA Remoulade Sauce with fried catfish, crab cakes, on a Po’Boy sandwich or alongside Fish & Chips or as a sauce with Pomme Frites or Beer Battered Fried Pickles! Its extra kick of flavor differs from my Tartar Sauce recipe but can be used in replacement of it at almost anytime a recipe needs it.
Makes: about 2 cups of Cajun IPA Remoulade Sauce
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2010 | Issue #37
| Servings | Prep Time |
| 2 cup | 10 minute |
| Passive Time |
| 5 minute |
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|
|
|
A homemade Cajun IPA Remoulade Sauce that can be served alongside a fried piece of catfish, fish & chips, as a dip for popcorn shrimp and so much more!
|
- 1 cup White Miso Malt Vinegar Mayonnaise, recipe here
- 3 tablespoon IPA such as Lagunitas IPA, Bear Republic Racer 5 IPA or other IPA
- 2 tablespoon tomato paste or ketchup
- 1 teaspoon Italian Leaf Parsley minced
- 1 teaspoon salt, kosher
-
1 teaspoon
Old Bay Seasoning, available here: Old Bay Seasoning Can
- 1 teaspoon onion, powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon anchovy paste, or 1 fillet, minced fine
- 1/2 teaspoon four peppercorn blend, freshly cracked
-
2 teaspoon
beer mustard, such as Pale Ale & Honey Spice
, Porter & Spicy Brown
, or Stout & Stoneground
- 2 teaspoon capers, minced
- 1-2 teaspoon BLiS Blast Hot Pepper Sauce, or other hot sauce available here
- 3 each Hop Pickles, Brooklyn Brine Pickles available here
-
1 each
garlic, clove, peeled and grated on a Microplane Zester/Grater
, 
, or 
- In a bowl, add in the White Miso Malt Vinegar Mayonnaise, IPA, tomato paste (or ketchup), parsley, salt, Old Bay Seasoning, onion powder, cayenne pepper, anchovy paste, freshly cracked four peppercorn blend, capers, hot sauce, pickles (or cornichons) and garlic. Mix all the ingredients and stir to combine. Let sit for 5 minutes, letting the flavors infuse. Taste, and adjust seasonings to your liking, adding more hot sauce or cayenne pepper if you want more spicy kick.
- This sauce is perfect with the Catfish Hush Puppies, and also great on a Po’ Boy sandwich with fried oysters, popcorn shrimp, crab cakes or fish and chips.
Other Mayonnaise | Aioli Recipes:
