Cajun Rémoulade

Recipe from

Oxmoor House


1/2 cup chopped celery
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
2 garlic cloves, chopped
1 cup mayonnaise
1 tablespoon paprika
2 tablespoons capers
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon hot sauce
1/2 teaspoon salt


Pulse first 4 ingredients in a food processor until coarsely chopped; drain well. Add remaining ingredients; pulse 3 or 4 times, stopping to scrape down sides.

Chef Alan Worthley,

Georgia Sea Grill,

The Coastal Living Cookbook,

Oxmoor House

April 2004
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