How to Make Remoulade Sauce

Give fresh seafood a kick with tangy 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

Instructions

1. 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.

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

3. 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.

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

References

• Food Network; Remoulade Sauce; Emeril Lagasse
• All Recipes: Remoulade Sauce a la New Orleans
• Food: Remoulade Sauce