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

Cajun IPA Remoulade Sauce
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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!
Servings Prep Time
2 cup 10 minute
Passive Time
5 minute
Servings Prep Time
2 cup 10 minute
Passive Time
5 minute
Cajun IPA Remoulade Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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!
Servings Prep Time
2 cup 10 minute
Passive Time
5 minute
Servings Prep Time
2 cup 10 minute
Passive Time
5 minute
Ingredients
Servings: cup
Units:
Instructions
  • 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.
Recipe Notes

Other Mayonnaise | Aioli Recipes:

Home Brew Chef Sean Z. Paxton
2K Island Dressing
Asian "Fry Sauce"
Asian Fry Sauce 2.0
Avocado Cilantro IPA Aioli
Beermustardnaise
Black Garlic White Miso Malt Vinegar Mayonnaise
Cajun IPA Remoulade Sauce
Hatch Green Chili Mayonnaise
Hatch Green Chili Mayonnaise
Horseradish Ale Sauce by Home Brew Chef
Horseradish Ale Sauce
Mole Aioli
New Mayonnaise | Aioli
Oaxacan Secret Sauce
Roasted Garlic White Miso Malt Vinegar Aioli
Smoked Paprika Caramelized Onion Mayonnaise
Smoked Paprika Caramelized Onion Mayonnaise
Tartar Sauce
Tartar Sauce
Thai Green Curry Aioli
Home Brew Chef Sean Z. Paxton
Westmalle Tripel Aioli
White Miso Malt Vinegar Mayonnaise
White Miso Malt Vinegar Mayonnaise
White Miso Roasted Salmon Filet Topped with Crab
XO White Miso Mayonnaise

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