Rémoulade Sauce

Southern Living
Rémoulade Sauce Recipe
You can make this sauce up to several days ahead to serve with peeled, boiled shrimp. Leftover sauce will keep in the refrigerator for 2 weeks and is delicious on sandwiches, chicken or crab cakes, or salad.
Makes 5 cups


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6 garlic cloves, peeled
3 celery ribs, chopped
1/3 cup white vinegar
1/2 cup egg substitute
1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup Creole mustard
1/4 cup yellow mustard
2 tablespoons mild paprika
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce (or to taste)
1 teaspoon ground red pepper
1 1/2 cups vegetable oil
6 green onions, sliced
Kosher salt and black pepper to taste


Process first 12 ingredients in a blender or food processor until smooth. With blender running, pour oil in a slow, steady stream until thickened. Stir in green onions, salt, and black pepper; cover and chill until ready to serve.

Created date

March 2004

Nutritional Information