Follow Us On  FacebookTwitterInstagram

Remoulade Sauce


Remoulade is a  condiment that was invented in France and arguably made famous in Louisiana, mainly the French Quarter of New Orleans. This yummy sauce is all over Cajun cooking and we paired these over our crab cakes for a delicious blend of creamy textured with a spick kick in the butt. Make this sauce ahead of time next time you plan to make crab cakes, and chill it. Dana was impressed that it wasn’t overpowering and paired so nicely with our crispy crab cakes.

From our kitchen to yours, Bennett


1 small jalapeno, stemmed and no seeds
1 cup Paleo mayo
1 bunch scallions (white parts only)
2 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon red pepper flakes
½ red pepper
Juice of 1 lime
Sea salt and fresh cracked pepper to taste

Combine the ingredients in a Vitamix
Pulse until the ingredients are well incorporated
Blend for another 30 seconds


Serves 4


Leave a Reply

You must be logged in to post a comment.