How to Make Remoulade Sauce

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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

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.


Step 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.

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Step 2

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

Step 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.

Step 4

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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