Creole Rémoulade Sauce

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

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Recipe Time

Prep Time:
Chill: 1 Hour


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

  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.
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