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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.

Southern Living APRIL 2004

  • Yield: Makes 5 cups


  • 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.


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Rémoulade Sauce Recipe