Remoulade Sauce

Total Time:
20 min
20 min

about 3 cups

  • 1/4 cup fresh lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onions
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped parsley leves
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

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    39 Reviews
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    I used half vegetable oil- half mayonnaise... Recipe came out great, however, it is a little tangy so I would recommend cutting back on some of the mustard or adding it a little at a time at the end.. Very easy to make!!
    Wonderful and versatile sauce. I love it and any recipe I get from Emeri, it has been a true delight for my family and friends. I wish he would open his restaurant back in Miami.
    This recipe is lauded but when I made it as stated, it was way too acidic. I had reduced the recipe ingredients by half: I didn't need 3 cups of Remoulade sauce. I discarded half of that, then added mayonnaise, more ketchup, half and half, and sugar to adjust the remainder of the "original recipe." One quarter of the original ingredients salvaged to get to merely okay: this recipe is nothing extraordinary.
    This is delicious my family liked it!!
    Amazing food i love it !
    i made this without any of the veg and added about 1/4 cup mayo. it was delicious! Next time i'll try it with the veg and slightly less mustard. we put it on shrimp poboys but i'm looking forward to putting it on my turkey sandwiches for lunch!
    This has far too much mustard in it. I made it to use with a Shrimp Boil that I did for a New Years Party. There were 10 people there and no one like it. I threw it away after the party. I like many of Emeril's recipes but not this one.  
    If you combine all the ingredients except the oil, you can add an egg yolk then drizzle the oil in to get a thicker sauce without adding mayo. Try dipping blanched asparagus in it!
    that's actually how you make homemade mayo. much better than the store bought kind!
    Delicious! I don't know how authentic it is to traditional remoulade, but I add a bit of roasted red pepper to the mix and blend. It adds a subtle sweetness, a nice color, and an additional depth of flavor.
    that sounds amazing!
    I needed to use up some crab cakes purchased at my local food coop. I thought they may have lost some of their flavor so I thought a romoulade would wake them up. I agree with all of the other comments. Lots of ingredients, but so easy to make. So many flavors, layer after layer, not too spicy, not too rich - simply perfect! I am planning to have boiled shrimp later this week to not waste a drop. I agree that this would be heavenly on anything. p.s. I also used Grey Poupon whole grain mustard because that is what I had on hand.
    A treat with any seafood! I reduced the oil and added capers. Magnifique!
    Excellent! Perfect! Wonderful! I made this tonight to go with Cajun Grilled Shrimp for dinner. The only change I made was to use Dijon mustard instead of the Creole mustard. This is better than the Remoulade at a well renowned Cajun restaurant about 30 miles East of here. Thanks Emeril!
    I made as instructed except used regular grainy mustard/what I had on hand. It was a big hit. I was looking for a remoulade sauce as a recipe I was making (fried rice cakes said to serve with remoulade sauce...but did not include a recipe for the sauce. Since this one was made of oil and not mayo like the others I was looking at it looked healthier.
    Yum! Had this remoulade on tofu and wild rice cakes made with old bay seasoning. Wonderful!
    Awesomesauce! Seriously. The one thing I didn't get is that there is no mayo in the recipe. All the other recipes I read called for mayo. I decided to replace the oil with mayo. I was afraid it would be overly mustard flavored, but it was spot on. I had this with deep fried salmon, and it was a perfect compliment. Will be making this again!
    This sauce definitely MADE my homemade shrimp po boys! Didn't have creole mustard so I used regular whole grain mustard and added some hot sauce for a little extra kick. I also added some prepared mayo to thicken a bit, probably 1/4 cup. Really love that punch of the horseradish! And this recipe made quite a bit so I am looking forward to experimenting with using this on many other upcoming dishes! Yum!
    This sauce is absolutely delicious. Just made it to serve with shrimp tomorrow. I cut the amount of vegetable oil in half as I wanted to cut the fat and it was still perfect! 
    I made it as dipping sauce for cold boiled shrimp for my Mardi Gras party last night. Everyone loved it. Made is as listed except adding about 1/2 cup prepared mayo at the end to give it a bit better consistency for dipping. Also made it 2 days in advance- no problem with that approach and the flavors melded well. It was excellent!
    Very tasty
    There are a lot of ingredients, but well worth it. I made the sauce to put on crab cakes, but I had to change my menu for the week to make more things that we could put it on!
    Super easy and incredibly yummy! My husband and I absolutely loved it. I have made it twice to have with seafood. I didn't have celery on hand so it was omitted but it was simply awesome! This will be a frequent repeat in our home.
    I have also made this sauce with crab cakes numerous times and it is SO delicious! My husband loves when I make it and spreads the leftover sauce on his sandwiches, hot dogs, burgers, you name it, for days! For creole flavors, Emeril never lets me down!
    I have made this recipe multiple times. I LOVE this sauce. I usually kick up the heat though, because we love it spicy. I have served it mostly with crabcakes, but it is so good with shrimp, also! Thanks, Emeril, for this wonderful, spicy, tasty, oh-so-good remoulade!
    I made this as a sauce to go over crab was delicious! I used dijon mustard instead and added creole seasoning. I will definitely make it again.
    I made this to go with Blackened Redfish and everyone loved the fish but said the sauce was what made the dish. My wife now prefers this over tarter sauce for all seafood! I can see now I will be making it regularly form now on. Thanks Emeril for a great recipe!
    We used it on Baked Tilapia and it was Excellent!
    It is so easy to make, especially in my VitaMix blender. The flavors are terrific!!
    Served this sauce wtih broiled shrimp, Paula Deen's garlic cheese grits, a spinach salad, and crusty French bread - crowd pleaser!!! Sauce is great thinned out with a bit of water or olive oil and used as a salad dressing.
    I made this yummy classic Louisiana sauce and my 77 year old Louisiana native Mother said "It's as good as any remoulade sauce I've ever had". Nuf said!
    Thank you, Emeril, for this great remoulade recipe. This is such a flavorful sauce with so much going on, yet it's not overpowering to the palate. I prepared it tonight for some burgers I'm making tomorrow and I can't wait to try the final product!
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    Classic Remoulade Sauce

    Recipe courtesy of Emeril Lagasse