Creole Rémoulade Sauce

recipe
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.

Yield:

Makes 2 cups

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours

Ingredients

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

Preparation

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.

Junior League of Baton Rouge,

River Road Recipes,

Southern Living

March 2005
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