How to Make Remoulade Sauce


No po'boy sandwich is complete without a dollop or two of creamy remoulade sauce. Remoulade sauce, which features a rich mayonnaise base, is found all over the world but is especially prevalent in a Louisiana creole cuisine. Although remoulade sauce is a condiment meant to enhance flavorful dishes such as fried oysters, shrimp or green tomatoes, it has quite a piquant flavor all on its own. You can make the savory sauce yourself to hold you over until your next visit to New Orleans.

Things You'll Need

  • 1 cup mayonnaise
  • 2 tbsp. creole mustard
  • 2 tbsp. olive oil
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. hot sauce
  • 1 tsp. Worcestershire sauce
  • Mixing bowl or an electric mixer bowl
  • Electric mixer or whisk
  • 1 stalk of celery, minced
  • 2 cloves of garlic, minced
  • 1/2 cup finely chopped green onion
  • 2 tbsp. chopped green olives
  • 1/4 cup finely chopped fresh parsley
  • Salt and ground black pepper to taste
  • Plastic wrap
  • Place 1 cup of mayonnaise, 2 tbsp. of creole mustard, 2 tbsp. of olive oil, 1 tbsp. of fresh lemon juice, 1 tbsp. of hot sauce and 1 tsp. of Worcestershire sauce in a mixing bowl or an electric mixer bowl.

  • Mix the ingredients with an electric mixer or whisk them by hand until they are well-blended.

  • Add one stalk of minced celery, two cloves of minced garlic, 1/2 cup of finely chopped green onion, 2 tbsp. of chopped green olives, 1/4 cup of finely chopped fresh parsley and salt and ground black pepper to taste to the sauce and stir well.

  • Cover the sauce with plastic wrap and refrigerate it for an hour before serving, which will allow the flavors to blend and intensify.

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