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