Remoulade Sauce

Name: Remoulade Sauce
Prep time: 15 min
Total time: 15 min
Yield: Makes about 1 cup
Ingredients: ½ 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 ½ teaspoons paprika; ¼ teaspoon ground white pepper; ⅛ teaspoon finely ground black pepper; ⅛ teaspoon cayenne pepper, or to taste; Salt, to taste; 2 tablespoons olive oil; ¼ cup finely chopped celery ribs, with leaves; 1 ½ 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

3 Ratings
3 Reviews

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

By Ken Smith

Recipe by MyRecipes October 2007

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Recipe Summary test

prep:

15 mins

total:

15 mins

Yield:

Makes about 1 cup

Directions

Step 1
Stir together first 10 ingredients in a bowl. Taste and add salt as needed.

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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.

Source

Upperline

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JamesHeffker

02/16/2014

Wonderful.

ChefAlice

05/31/2012

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

DEE1st

03/19/2012

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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Remoulade Sauce

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Ingredients

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All Reviews for Remoulade Sauce

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Remoulade Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Source

Reviews (3)

All Reviews for Remoulade Sauce