Rémoulade Sauce

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.

Gather all of your ingredients and measure them out.

Add all of the ingredients EXCEPT the oil to the food processor or blender.

Slowly add the olive oil in a pencil lead thin stream to incorporate the mixture.

The sauce should be a bit thin when you are done, but it will set up in the refrigerator. Keep in the refrigerator for up to seven days.

Remoulade Sauce

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5 from 1 vote

Rémoulade

Variations on this recipe include adding tarragon, chervil and anchovies. Rémoulade sauce is delicious as a sandwich spread, used for deviled eggs, on fresh steamed clams, lobster or oysters on the half shell. You can use it as a salad dressing and it is especially good with sliced fresh garden tomatoes and cucumber. This version is specifically made to match shrimp and avocado.

Course Sauce

Cuisine Cajun, Creole

Keyword Remoulade Sauce

Prep Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 1 Quart

Author David of Sunset & Sewanee

Ingredients

• 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

Instructions

• 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.