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Creole Rémoulade Sauce

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.

Southern Living MARCH 2005

  • Yield: Makes 2 cups
  • Prep time:15 Minutes
  • 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

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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Creole Rémoulade Sauce recipe

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