Remoulade Sauce

Remoulade Sauce

Remoulade Sauce

Makes 2 Cups

  • 1 cup Mayonnaise
  • 2 tablespoons Creole mustard
  • 1 tablespoon yellow mustard
  • 3 tablespoons ketchup
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped celery
  • 1 teaspoon minced garlic
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon paprika
  • Salt to taste
  • Freshly ground pepper to taste
  1. This is the sauce traditionally used to make shrimp remoulade, which is made by tossing boiled shrimp with the sauce and serving over a bed of shredded lettuce. It can also be used as a dipping sauce for just about any kind of boiled seafood —shrimp, lobster, and crawfish. Combine all the ingredients together in a bowl and whisk to blend. Season with salt and pepper. It's best used within 24 hours.



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