Remoulade Sauce

3 Reviews
ADD YOUR REVIEW
Prep Time
15 Mins
Yield
Makes about 1 cup
By Ken Smith and Ken Smith
October 2007
RECIPE BY MyRecipes

Make your own remoulade sauce by combining Creole mustard with horseradish, Worcestershire, and other flavorful ingredients.

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

Step 1

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

Step 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.

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Ratings & Reviews

JamesHeffker's Review

DEE1st
February 16, 2014
Wonderful.

ChefAlice's Review

ChefAlice
May 31, 2012
We just had this dish at K-Paul's in New Orleans. We died and went to heaven!!

DEE1st's Review

JamesHeffker
March 19, 2012
This is great with fish cakes as well with fried green tomatoes. This much better than any bottle sauce. It's even better the next day.
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