There are as many rémoulade sauce recipes in Louisiana and Texas as there are grains of sand on the beach. This is just one that I chose to make because I grew up enjoying it in my mother’s restaurant. This version of rémoulade is a purely Louisiana concoction and variation of the classic French variety (white) which is more like our tartar sauce. Traditionally in New Orleans you will see a white, red or pink rémoulade served interchangeably as the chef sees fit, to match the flavors with what they are serving. In New Orleans Galatorie’s, favors leaving out the ketchup for a white sauce. Conversely, Commander’s Palace prefers the pink variety such as this one.
Whatever version you like, they are all delicious. Whenever I make fresh Pommes frites (French fries) at home, rémoulade sauce makes an appearance. This sauce can be used in Po-boy sandwiches, deviled eggs, salad dressing and is especially good with shellfish of all types.
- 1/4 cup Creole mustard or whole grain mustard
- 3 tbsp horseradish fresh or prepared
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/3 cup white vinegar
- 2 tbsp Worcestershire sauce
- 1 cup finely chopped green onions
- Dash of Tabasco sauce
- 1/2 cup celery finely chopped
- 2 tbsp parsley chopped
- 1/2 cup ketchup
- 1/2 cup prepared yellow mustard
- 2 cloves garlic minced
- 3 eggs room temp
- Juice of 1 lemon
- 1 1/3 cup neutral flavored salad oil: grapeseed peanut, vegetable or canola
- Measure and assemble all the ingredients
- Add all of the ingredients EXCEPT the oil to a food processor or blender.
- While the machine is running, slowly add the salad oil.
- Remove the sauce from the food processor and store in the fridge with a tight filling lid to let the sauce incorporate all of the flavors for about 1 hour.