Nana’s Remoulade Sauce

READY IN: 10mins
Recipe by Penny Stettinius

This was my Grandmother’s sauce for boiled shrimp or crawfish, fried green tomatoes, or cold lobster. Really, the possibilities are endless. This is the best remoulade I have ever had and that is saying a lot coming from someone who grew up in New Orleans. A pretty salad can be made by placing cold, boiled and peeled shrimp over a bed of shredded lettuce, tomato slices and a dollop of this remoulade.

Top Review by 2Bleu

My nephew went beans over this sauce! He said he likes it better than cocktail sauce. The only change I made was to use horseradish sauce in lieu of the anchovies. Thanks for sharing the recipe. :)

Ingredients Nutrition


  1. In a food processor or blender blend garlic, egg, and anchovies to a smooth paste.
  2. Transfer to a bowl and stir in remaining ingredients.
  3. Refrigerate.

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