Rémoulade Sauce

Rémoulade Sauce Recipe
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.


Makes 5 cups

Recipe 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


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.

April 2004
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