Chef's Table

Cajun IPA Remoulade Sauce

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!

CuisineAmerican, Beer Cuisine, Creole | Cajun, Vegetarian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Mayonnaise | Aioli, Miso
Cooking MethodEmulsion

Servings	Prep Time
2cup	10minute

Passive Time

5minute

Servings	Prep Time
2cup	10minute

Passive Time

5minute

Ingredients

1cup White Miso Malt Vinegar Mayonnaise,recipe here
3tablespoon IPAsuch as Lagunitas IPA, Bear Republic Racer 5 IPA or other IPA
2tablespoon tomato paste or ketchup
1teaspoon Italian Leaf Parsleyminced
1teaspoon salt, kosher
1teaspoon Old Bay Seasoning,available here: Old Bay Seasoning Can
1teaspoon onion, powder
1/4teaspoon cayenne pepper
1/2teaspoon anchovy paste,or 1 fillet, minced fine
1/2teaspoon four peppercorn blend,freshly cracked
2teaspoon beer mustard,such as Pale Ale & Honey Spice, Porter & Spicy Brown, or Stout & Stoneground
2teaspoon capers,minced
1-2teaspoon BLiS Blast Hot Pepper Sauce, or other hot sauceavailable here
3each Hop Pickles, Brooklyn Brine Picklesavailable here
1each garlic, clove,peeled and grated on a Microplane Zester/Grater

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.