ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creole Rémoulade Sauce

Prep time 15 mins
Chill time 1 hr
Yield Makes 2 cups
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.

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

How to Make It

  1. 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.

River Road Recipes