This bold and creamy Cajun remoulade is brightened with lemon and makes the perfect dip for hot, salty parmesan pomme frites—Disneyland’s famous pomme frites copycat right at home.
The Cajun Remoulade
I created this sauce because I’m obsessed with the pomme frites and dipping sauce served at Disneyland’s Cafe Orleans. Those fries and that sauce are unforgettable, so I wanted a quick, reliable homemade version. Instead of starting from tomato paste, I use a base similar to Thousand Island and build on it with Creole mustard, Cajun seasoning and smoked paprika for depth. The result is creamy, tangy and perfectly spiced.
What is a Remoulade?
A remoulade is a cold, mayonnaise-based sauce often used as a dip or condiment. It’s essentially a dressy fry dip—rich, tangy and full of flavor.
What are Pomme Frites?
“Pomme frites” is the French term for fries. It’s a playful way to describe thin-cut, double-fried potatoes—extra crispy on the outside and tender inside.
The Homemade Pomme Frites
These homemade pomme frites are simple and delicious. We double fry them for the best texture, then toss them with grated Parmesan, fresh garlic, parsley, salt and a touch of Cajun seasoning for a salty, savory finish.
Ingredients for the Pomme Frites Sauce
These common pantry ingredients combine into a robust dipping sauce:
- Mayonnaise
- Ketchup
- Worcestershire sauce
- Creole mustard (or Dijon)
- Cajun seasoning
- Smoked paprika
- Garlic powder
- Fresh lemon juice
- Salt and pepper
Exact measurements are provided in the recipe card below.
How to Make the Cajun Remoulade
This remoulade is extremely easy to make:
- Whisk all ingredients together until smooth.
- Refrigerate for a few hours (about 3 hours if possible) so the flavors meld.
That’s it—simple, quick and flavorful. While the sauce chills, prepare the pomme frites so everything is ready to dip and enjoy hot.
Ingredients for Homemade French Fries
- Russet potatoes
- Vegetable oil (or peanut oil)
- Fresh garlic
- Grated Parmesan
- Salt
- Fresh parsley
See the recipe card below for quantities and full details.
How to Make Homemade Pomme Frites
Two techniques produce the best fries: an ice bath to remove surface starch and double frying to get a crisp exterior and soft interior.
- Peel and cut the potatoes into fries or use a fry cutter.
- Soak the fries in an ice bath and chill in the refrigerator for at least 1 hour to remove excess starch and cool them down.
- Drain and thoroughly dry the fries on a towel while heating the oil.
- Heat oil to 300°F and fry in batches for 4–5 minutes until tender but not browned. Remove to paper towels.
- Increase the oil temperature to 400°F and fry the potatoes again in batches for 3–5 minutes until golden and crispy.
- Salt each batch as it comes out. When all fries are done, toss them with Parmesan, crushed fresh garlic, chopped parsley and a little Cajun seasoning. Serve immediately with the remoulade.
Storing, Reheating, and Freezing
French fries are best eaten immediately; they lose crispness when stored. If you have leftovers, cool completely and store in an airtight container in the refrigerator. Reheat in an air fryer for best results.
The Cajun remoulade keeps in the refrigerator for up to five days. Freezing is not recommended for this sauce.
While Disneyland has had closures in the past, this copycat pomme frites with Cajun remoulade is an easy way to enjoy that memorable flavor at home whenever you crave it.
More Copycat Recipes
- Disneyland Apple Granola Pancakes
- Costco Crumb Pumpkin Muffins
- Olive Garden Gnocchi Chicken Soup
- Honey Baked Ham
- Chili’s Molten Lava Cakes
- Waffle Luv Liege Waffles
- Lofthouse Sugar Cookies
Disneyland’s Pomme Frites Copycat Recipe with Cajun Remoulade
Ingredients
For the Cajun Remoulade
- 3/4 cup mayonnaise
- 1/3 cup ketchup
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon Creole mustard (or Dijon)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon fresh lemon juice (or pickle brine or vinegar)
- Salt and pepper, to taste
For the Pomme Frites
- 5 russet potatoes
- 2 quarts vegetable oil (or peanut oil)
- 1/2 cup grated Parmesan
- 2 tablespoons fresh parsley, minced
- 4 cloves garlic, crushed
- 1/4 teaspoon Cajun seasoning (optional)
Instructions
For the Cajun Remoulade
- Whisk all remoulade ingredients together until smooth.
- Store in the refrigerator for about 3 hours to let flavors meld.
For the Pomme Frites
- Slice potatoes into fries or use a fry cutter.
- Soak fries in an ice bath in the fridge for 1 hour. Rinse a few times with cold water and pat dry.
- Heat oil to 300°F. Fry fries in batches for 4–5 minutes, then remove to paper towels.
- Heat oil to 400°F. Fry the fries again in batches for 3–5 minutes until golden and crisp.
- Salt each batch immediately. Toss all fries with Parmesan, parsley, crushed garlic and optional Cajun seasoning. Serve hot with remoulade.
Nutrition
Nutrition information is an approximation and appears in the recipe card.
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