Prep 15 mins
Cook 0 mins
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.
- 177.44 ml vegetable oil
- 118.29 ml green onion, chopped (both green and white parts)
- 118.29 ml yellow onion, chopped
- 59.14 ml lemon juice (freshly squeezed)
- 118.29 ml celery, finely chopped
- 44.37 ml mustard (try to find Creole mustard or other whole grain mustard)
- 44.37 ml ketchup
- 59.16 ml fresh flat-leaf parsley, chopped
- 29.58 ml garlic, chopped
- 29.58 ml prepared horseradish
- 4.92 ml kosher salt
- 1.23-2.46 ml cayenne (depending on how hot you like it)
- 1.23 ml fresh ground black pepper
- 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.
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.
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 Creole Seasoning burgers and top them off with this mouthwatering sauce. Thanks for the post.
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.