Remoulade Sauce - Creole Style

Name: Remoulade Sauce - Creole Style
Prep time: 15 min
Total time: 15 min
Yield: 2 Cups
Ingredients: 3/4 cup vegetable oil; 1/2 cup green onion, chopped (both green and white parts); 1/2 cup yellow onion, chopped; 1/4 cup lemon juice (freshly squeezed); 1/2 cup celery, finely chopped; 3 tablespoons mustard (try to find Creole mustard or other whole grain mustard); 3 tablespoons ketchup; 4 tablespoons fresh flat-leaf parsley, chopped; 2 tablespoons garlic, chopped; 2 tablespoons prepared horseradish; 1 teaspoon kosher salt; 1/4-1/2 teaspoon cayenne (depending on how hot you like it); 1/4 teaspoon fresh ground black pepper

Submitted by LifeIsGood

"Remoulade sauce is great as a dip for shrimp or as topping on burgers, etc... Let your imagination run wild! It's a very easy recipe to make. Recipe slightly adapted from Emeril Lagasse."

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photo by Debbwl

Ready In:: 15mins
Ingredients:: 13
Yields:: 2 Cups

ingredients

³⁄₄ cup vegetable oil
¹⁄₂ cup green onion, chopped (both green and white parts)
¹⁄₂ cup yellow onion, chopped
¹⁄₄ cup lemon juice (freshly squeezed)
¹⁄₂ cup celery, finely chopped
3 tablespoons mustard (try to find Creole mustard or other whole grain mustard)
3 tablespoons ketchup
4 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons garlic, chopped
2 tablespoons prepared horseradish
1 teaspoon kosher salt
¹⁄₄ - ¹⁄₂ teaspoon cayenne (depending on how hot you like it)
¹⁄₄ teaspoon fresh ground black pepper

directions

Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.

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Reviews

We loved it! I'm a big fan of Remoulade sauce and I appreciate the tweaks! We dipped our shrimp in it, and I used it for leftover Cajun chicken sandwiches. Will I make it again.....and again....and again.....an...........Made for Susie's World Tour 2018.

Diana Adcock
Delicious! I made it today to top burgers with tomorrow. I gave it a taste and its so yummy! I wouldn't change a thing and now I can't wait for dinner tomorrow night.Thanks for the keeper recipe.

Lucky in Bayview
This is the first time that I've made this recipe and I was somewhat disappointed. It didn't turn out orange as pictured or what I'm use to in a restaurant. It has green onions, parsley, and celery, so expect it to be green. It wasn't very thick either. I had to add mayo and extra cayenne for it to be palatable for me.

Miriam W.
After a long week it is time for hip shaking King Creole, he sings a song about Remoulade Sauce atop a Creole burger. So kick off your shoes make some Recipe #502857 burgers and top them off with this mouthwatering sauce. Thanks for the post.

Debbwl
This was easy to make and delicious to eat. I had it on chickpea burgers and it really popped the flavor out. It is a complex taste in an easy top make recipe. Love that there is no cooking involved.Made for ZWT9.

alvinakatz

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RECIPE SUBMITTED BY

LifeIsGood

United States

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!

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