Recipe by LifeIsGood
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.
Top Review by Miriam W.
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.
- 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
Directions See How It's Made
- 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.