Leave it to the Creole chefs of Louisiana to put their own take on a French classic, remoulade sauce, amped up with their own local spices. Creole Remoulade starts off similar to tartar sauce but each additional ingredient creates a complex sauce that creamy, tart, and spicy.

Creole Remoulade Sauce

This sauce is easy to make and is a great dip for cold shrimp and crab or fried seafood. It also is a major player in New Orleans' famous oyster Po' boys.

5 from 2 votes

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Course: Dip, Sauce

Cuisine: American, American Deep South, New Orleans

Prep Time: 10

Total Time: 10

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or immersion blender or blender

Ingredients

¼ cup Ketchup
¼ cup Lemon juice
¼ cup Creole mustard (or brown mustard)
2 tbsp Dijon mustard
¼ cup Prepared grated horseradish
1 large Egg
2 tbsp White vinegar
½ large Lemon, juiced
1 clove Garlic, minced
¼ cup Celery, chopped
½ cup Scallion, chopped
¼ cup Flat leaf parsley, chopped
1 tbsp Paprika
¼ tsp Salt
¼ tsp Each: Black and cayenne pepper
1 dash Tabasco sauce
¾ cup Vegetable oil

US Customary – Metric

Instructions

Pour all the ingredients except the oil into a blender or food processor. Mix at high speed until well blended. With motor running, gradually drizzle oil in a slowly steady stream. Refrigerate in a covered container until ready to use. Remoulade will last weeks covered in the refrigerator.