Every now and then I get a craving for a good remoulade sauce. Not the bottled kind you buy from your local grocer’s shelf, which is entirely okay in a rush. No, no, no! The kind I’m talking about is that fresh from Mama’s kitchen taste.
It’s the creamy one, with the bite of horseradish and spicy mustard at the end. Not too sweet and not too red, but slightly pink with specks of fresh flavoring herbs in it.
The French are responsible for the original remoulade sauce, but you are probably more familiar with the way it has evolved from Creole cooking. The sauce from France is milder with a mayonnaise base while the Creole sauce gets its start with oil and vinegar and has a bit more kick to it, of course!
There are hundreds of remoulade sauce recipes out there with many mixes of ingredients from both the French and the Creole style. It’s enough to confuse you about what you’re looking for in the first place. So let me help you with that.
I have looked and looked and chopped and mixed and blended and stirred and tasted and tested until I came up with this fine remoulade to share with you.
This recipe is a mix of both French and Creole styles. It’s delicious on just about anything like vegetables, salads, seafood dishes and even on sandwiches. It will change any meal from boring to BAM! and from good to GREAT!Print
Here we have a slightly sweet and creamy remoulade sauce made with fresh herbs and a tasty bite of horseradish and spicy mustard. You can prepare it in no time and store it in the refrigerator to compliment many dishes, anything from seafood to vegetables, to salads and even sandwiches. Make up a batch and see how many ways you can add flavor to your meals.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1/2 cups
- Category: Sauce
- Cuisine: French Creole
1 cup mayonnaise, store-bought or homemade
2 tablespoons ketchup
2 1/2 tablespoons horseradish
2 1/2 tablespoons Creole Mustard
3 tablespoons lemon juice
1 or more tablespoons hot sauce
1 tablespoon relish, sweet
3 celery ribs, cut into large pieces
1/4 cup green onion tops, rough chopped
1 1/2 teaspoon fresh tarragon leaves, rough chopped
1 1/2 teaspoon fresh parsley, rough chopped
3 cloves garlic, cut in two
Zest of 1/2 lemon
1/2 teaspoon paprika
Mix all ingredients in a food processor. Process until all ingredients are mixed to a smooth and creamy consistency. Chill for a few hours before serving and store in the refrigerator.
Add more relish to increase the sweetness of the sauce.
The use of fresh parsley and unusual licorice tasting tarragon adds a surprising smoothness to the sauce.
The machine does most of the work for you.
This is one recipe you’ll want to use over and again. It’s a simple way to boost the taste of any meal, even take-out!
“Refuse to be average. Let your heart soar as high as it will.”