Remoulade Sauce

Types of Remoulade

• Traditional French Remoulade (Mayonaise based)
• Creole Remoulade (Oil-based)
• Creole Remoulade (Mayonaise-based)
• Creole Remoulade (Ketchup-based)

Ingredients for Mayo-based Creole Remoulade

• 1 cup mayonnaise
• 2 tablespoons whole grain mustard
• 2 tablespoons ketchup
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• ½ cup finely chopped scallions
• ¼ cup finely chopped fresh flat leaf parsley
• 1 stalk finely chopped celery
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 2 teaspoons hot sauce
• ¼ teaspoon fresh ground black pepper

Procedures

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

Ingredients for Oil-based Creole Remoulade

• 18 – 20 tablespoons Creole mustard
• 12 tablespoons (3 ribs) celery (minced)
• 5 tablespoons (or more if needed) scallions (minced)
• 2 tablespoons paprika
• 16 tablespoons (or more if needed) salad oil
• 8 tablespoons (or more if needed) white tarragon vinegar
• 2 tablespoons (or add more mustard) horseradish (prepared)
• 2 tablespoons (add as needed/desired) tomato paste
• 3 tablespoons parsley
• 1 teaspoon salt
• 1 clove garlic
• 5 dashes Worcestershire sauce
• 4 tablespoons yellow onion (minced) (i.e. 1 quarter onion)

Procedures

1. Process all non-oil ingredients in a food processor.
2. Slowly drizzle in oil to emulsify.
3. Makes 5 cups.
4. You can then marinate shrimp in this sauce over night and sever over a bed of lettuce or in mixed greens.
5. Also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).