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

Remoulade Sauce

Prep time 15 mins
Yield Makes about 1 cup
Make your own remoulade sauce by combining Creole mustard with horseradish, Worcestershire, and other flavorful ingredients.


  • 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

How to Make It

  1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.

  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.