Recipe of the Week



Prep Time: 30 Minutes
Yields: 2 Cups

Many different versions of Rémoulade sauce can be found in restaurants across South Louisiana. The Rémoulades of New Orleans are usually Creole mustard-based and highly seasoned. However, this River Road version is made primarily with mayonnaise.

1½ cups mayonnaise
¼ cup diced celery
½ cup sliced green onions
2 tbsps minced garlic
½ cup Creole mustard
¼ cup chopped parsley
½ cup ketchup
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Louisiana hot sauce
salt and cracked black pepper to taste
granulated garlic to taste

In a 2-quart mixing bowl, combine all ingredients and whisk well. Once blended, cover and place in refrigerator, preferably overnight. A minimum of 4 hours is required for flavor to develop. When ready to serve, remove from refrigerator and adjust seasonings. Rémoulade sauce is wonderful when served over fish.

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