Remoulade Sauce
- Ready In:
- 20mins
- Ingredients:
- 16
- Yields:
-
1 1/2 cups
ingredients
- 1⁄4 cup mayonnaise
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup green onion, chopped
- 1⁄4 cup Italian parsley, chopped
- 1⁄4 cup horseradish
- 1⁄4 lemon, seeded
- 1 bay leaf, crumbled
- 2 tablespoons creole mustard
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon distilled white vinegar
- 1 tablespoon Tabasco sauce
- 1 tablespoon garlic, minced
- 2 teaspoons Hungarian paprika
- 1 teaspoon salt
directions
- With motor running in food processor or blender, add ingredients one at a time until well mixed and lemon rind is finely chopped.
- Chill in refrigerator overnight.
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Reviews
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Wow! I, who always cry for more flavor, found this sauce VERY flavorsome indeed. I made it to the letter, and I'll tell you, a little goes a long way. Will only get better over few days in the fridge. I only gave 4 stars, because I felt the horseradish pushed itself through more than it should have. I would use a little less, next time, I think. What a whimp I am, after all!
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Oh man this this is delicious! I made this to serve as a dipping sauce for Crab Cakes (#8696) to take to a work function, and it was a huge hit. It's great for dipping, and it's good mixed with mayonaise for a spicy kick to a sandwhich. The list of ingredients is a little strange and intimidating (actually, I just realized I left out the bay leaf), but don't let that put you off - this stuff is awesome.
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I loved this. I have to confess, this was a lot stronger tasting than I thought it would be and I was concerned that my family would find it too spicy, but I was wrong and they loved it. It did get even better - subtler, more interesting - after refrigeration overnight. Had it with fried catfish last night and will use it instead of hollandaise with the artichokes I am planning to make on Sunday. It will probably also be used for sandwiches with tonight's leftover roast chicken. Great recipe.
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Tweaks
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I'm impressed, you substituted mayo for the egg yolks and oil, which is the same thing anyway without the worry of raw egg. It is an excellent sauce for seafood or chicken. I have Pual Prudhomme's Louisiana Kitchen cookbook, he is an excellent Cajun chef. I will make this version next time to reduce the risk of eating raw egg. Again, I am impressed with the mayo substitute
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.