Recipe of the Week


Prep Time: 15 Minutes
Yields: 2 Cups

This Creole-style Rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad.

1 cup olive oil
¼ cup red wine vinegar
¾ cup Creole mustard
½ cup sliced green onions
¼ cup chopped parsley
¼ cup minced celery
1 tbsp minced garlic
1 tbsp paprika
salt to taste
Louisiana hot sauce to taste

In a large ceramic mixing bowl, combine olive oil, vinegar and Creole mustard. Whisk until well blended. Mix in green onions, parsley, celery and garlic. Add paprika for color. Continue mixing until well blended. Season to taste with salt and hot sauce. Cover with plastic wrap, place in refrigerator and allow to sit overnight.

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