Remoulade Sauce

Make your own remoulade sauce by combining Creole mustard with horseradish, Worcestershire, and other flavorful ingredients.

This recipe goes with Fried Green Tomatoes With Shrimp Remoulade

Yield: Makes about 1 cup
Recipe from MyRecipes

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  • 1/2 cup Creole mustard (for testing purposes, we used Zatarain's Creole Mustard)
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 1 medium garlic clove, finely chopped (about 1 teaspoon)
  • 1 teaspoon freshly squeezed lemon juice
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon finely ground black pepper
  • 1/8 teaspoon cayenne pepper, or to taste
  • Salt, to taste
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped celery ribs, with leaves
  • 1 1/2 teaspoons finely chopped fresh parsley
  • 1 tablespoon grated white or yellow onion
  • 1 tablespoon finely chopped green onion top
  • Hot sauce (Crystal, Louisiana, or Tabasco brand), if desired


  1. 1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
  2. 2. While whisking mixture, add olive oil in a slow stream. Add celery and next 3 ingredients; stir well. Add a few drops of hot sauce if spicier flavor is desired. Sauce should be spicy and tangy. Cover and refrigerate up to 3 weeks.
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