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New Orleans Style Remoulade Sauce
Description This is a must for shrimp and oyster po boys and is a nice accompaniment to boiled shrimp or crab cakes.
Ingredients
At a glance
Course
Lunch
Cuisine
American
Makes
about 2 cups
  • 1/4 cup fresh lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped green onions (green and white parts)
  • 1/4 cup chopped celery (I usually leave out the celery and replace with a pinch of celery seed - I prefer the taste and texture without the celery)
  • 2 tablespoons chopped garlic
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole or other whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne (or reduce amount if you don't like much spice but don't omit it entirely)
  • 1/8 teaspoon freshly ground black pepper
  • dash of Tabasco (optional)
Methods/steps
Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)
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