Remoulade Sauce

"Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Stephanie P. photo by Stephanie P.
photo by Rita1652 photo by Rita1652
Ready In:
1hr 10mins
3 cups




  • Whisk together all ingredients.
  • Cover and chill 1 hour.

Questions & Replies

  1. what about blending in a food processor or blender for a smooth sauce?
  2. How many calories?
  3. Terrific recipe, but yields much more than a 2-person family can eat at one sitting. I refrigerated left-overs and now 2.5 weeks later, I am wondering how long will this lasts in the fridge? Seems like celery in the sauce is the only risk of going bad, but would appreciate advice.


  1. So good I could eat it by the spoonful! Didn't have parsley so just left it out... also used smoked paprika so cut that down to 1/2 t to avoid overpowering the rest of the flavors. Used my mini food processor to chop celery and 3 full green onions then added remaining ingredients and blended until smooth. Serving with scallop cakes tonight but I bet it would make a great dressing for slaw another night this week. This recipe is a keeper!
    • Review photo by Stephanie P.
  2. I chopped the celery and scallions in my mini processor until very fine. I had some frozen fish in the freezer and some chopped cabbage along with some whole wheat tortillas so I made fish tacos using this sauce. Delicious. It makes quite a bit and there is only 2 of us so we will have to have several seafood dishes this week to use it up. It is delicious and so easy to make. Thanks for posting Rita
  3. Made this day before yesterday. Tasted after it had chilled several hours, and it was good but didn't knock my socks off. Served it yesterday, and I was sooo glad I'd made it well in advance because it had improved enormously. Everybody loved it. Tonight, I'm sitting here dipping boiled shrimp in the leftovers. Once the shrimp is gone, I may start dipping in my finger and licking it. :) On Day 3, this stuff has definitely reached the level of 'restaurant-quality'! I followed the recipe exactly except that somehow I read "scallions" but translated it as "shallots". One of those happy mistakes, though, because the shallots were great. Thank you for the superb recipe, Rita! Can't wait to try it with your Cajun okra.
  4. We used this sauce for shrimp po'boys and it was delightful! I didn't change anything although I quartered the quantity. My husband mentioned that this sauce tasted like the one on Bonefish Grill's Bang Bang Shrimp that we love so much. Now we won't have to go to the restaurant any more. Thank you for sharing the wonderful recipe.
  5. Great! The secret is to finely cut the scallions, garlic and celery. The longer it sits the better it tastes.<br/>Thanks for a great recipe.


  1. Just realized I have been using Dijon mustard instead of the whole grain. I will probably continue to do so.
  2. No parsley, 1/2 t of smoked paprika, blended in mini food processor
  3. I used 1/4 t of garlic powder instead of the minced garlic and 1/4 t of celery salt instead of the celery (just because I didn't have fresh). tasted great and even easier than the original :-)
  4. Sub scallion with a 1/4 cup grated yellow onion.
  5. this is perfect, and it's really forgiving if you have to substitute anything! i didn't have celery on hand so i used celery seed - no problem! i used chives instead of scallions - again, no problem. and i didn't have whole grain mustard, but i did have dijon - no problem. thank you SO MUCH for posting this recipe, rita! we loved it.



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