Creole Rémoulade Sauce

Southern Living
Deborah Blouin of the Junior League of Baton Rouge says this sauce's spiciness is due to its Creole heritage. "It's the oomph that gives the sauce a difference," she says with a laugh.
Makes 2 cups


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1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup prepared mustard
1/4 cup prepared horseradish
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
Dash ground red pepper
2 tablespoons ketchup (optional)
1 cup vegetable oil
1/2 cup finely chopped celery
1/2 cup finely chopped green onions


Prep: 15 Minutes
Chill: 1 Hours

Whisk together first 8 ingredients, and, if desired, ketchup in a bowl; gradually whisk in oil until thickened. Stir in celery and onions. Cover and chill at least 1 hour or up to 1 week.

Created date

February 2005