Old New Orleans Remoulade Sauce

READY IN: 15mins
Recipe by Sharon123

This recipe comes from JoAnne Clevenger, owner of New Orleans' Upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with!

Top Review by Chef Jean

Great sauce! I used it with Chickepea cakes, which was very good, but I couldn'help but think about fried green tomatoes :) Made for The Hot Pink Panthers, ZWT 9.

Ingredients Nutrition


  1. Combine ingredients in first half except salt and mix well. Add salt to taste.
  2. Add olive oil in slow stream while whisking mixture. Add rest of second half and mix well. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy.
  3. Cover and chill before use.
  4. Covered and refrigerated, the sauce should keep about 3 weeks.Enjoy!

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