Rémoulade Sauce

You can make this sauce up to several days ahead to serve with peeled, boiled shrimp. Leftover sauce will keep in the refrigerator for 2 weeks and is delicious on sandwiches, chicken or crab cakes, or salad.

Yield: Makes 5 cups
Recipe from Southern Living

More From Southern Living


  • 6 garlic cloves, peeled
  • 3 celery ribs, chopped
  • 1/3 cup white vinegar
  • 1/2 cup egg substitute
  • 1/4 cup ketchup
  • 1/4 cup prepared horseradish
  • 1/4 cup Creole mustard
  • 1/4 cup yellow mustard
  • 2 tablespoons mild paprika
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce (or to taste)
  • 1 teaspoon ground red pepper
  • 1 1/2 cups vegetable oil
  • 6 green onions, sliced
  • Kosher salt and black pepper to taste


  1. Process first 12 ingredients in a blender or food processor until smooth. With blender running, pour oil in a slow, steady stream until thickened. Stir in green onions, salt, and black pepper; cover and chill until ready to serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rémoulade Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy