Remoulade Sauce

Total Time:
20 min
Prep:
20 min

Yield:
about 3 cups
Level:
Easy

Ingredients
  • 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
Directions

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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4.5 42
<span>There are of course as many recipes for remoulade as there are grains of sand (ok, maybe I overstate). This one is pretty spicy, and for that reason I only use it with boiled shrimp when I'm serving a lot of it (cooked in Old Bay of course) at a party. That is an admission that I buy farm-raised shrimp (which do not have a whole lot of flavor, but are shrimp nonetheless) when I dump five pounds of 'em on a table. I have also used this as a light spread on fried fish or oyster sandwich. Very good, all in all. </span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/remoulade-sauce-recipe2.html#communityReviews?oc=linkback</span> item not reviewed by moderator and published
This is AWFUL. All of those lovely ingredients are so over powered by the mustard that you might just as well just serve mustard. Very disappointing. item not reviewed by moderator and published
Great remoulade...but who has Creole whole-grain mustard? Any whole grain mustard will be fine. Thanks for the recipe. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is delicious my family liked it!! item not reviewed by moderator and published
Amazing food i love it ! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. Donald item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
A treat with any seafood! I reduced the oil and added capers. Magnifique! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Yum! Had this remoulade on tofu and wild rice cakes made with old bay seasoning. Wonderful! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very tasty item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I made this as a sauce to go over crab cakes...it was delicious! I used dijon mustard instead and added creole seasoning. I will definitely make it again. item not reviewed by moderator and published
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! item not reviewed by moderator and published
We used it on Baked Tilapia and it was Excellent! item not reviewed by moderator and published
It is so easy to make, especially in my VitaMix blender. The flavors are terrific!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I added some anchovy paste, chopped capers and green olives and liked it better after it sat overnight. item not reviewed by moderator and published
This is perfect over corn fritters but is also absolutely AMAZING as a salad dressing! Leftovers are a wonderful thing especially when you get creative with them! :-) item not reviewed by moderator and published
I made this to use as a dipping sauce for Artichoke Fritters. It was FANTASTIC and most of my guests asked for the recipe. You can't miss with this recipe and it will certainly put your dish OVER THE TOP. BAM!!! item not reviewed by moderator and published
I made this to go with some crab cakes. It is DELICIOUS! Just the right amount of garlic, spice, tang. Perfect sauce for crab cakes without overpowering. Packed full of flavor!! I did use only 5Tb of mustard; 3 yellow, 2 ingelhoffer stone ground. Note: it does make a good amount so I'm going to try and freeze some in ice cube trays. item not reviewed by moderator and published
I made this to go with my crab cakes. It was so easy to make, but I only added a total of 5 tbsp mustard, and that was plenty! This sauce got raves, and several people asked for the recipe. Delicious, and so easy to make, too! item not reviewed by moderator and published
So much flavor..better if you make in the morning for an evening dish. Will make again! item not reviewed by moderator and published
This recipe made for a tasty accompaniment both to the crab I boiled, and the shrimp I sauteed. The combination of sweet and spicy is great on the tongue, and my family agreed. item not reviewed by moderator and published
Fix this sauce to serve with crab cakes..wonderful! Crab cakes are great on their own, but this really sent them over the top.. item not reviewed by moderator and published
I made this sauce to go over my crab cakes. It is super easy to make and tastes great. item not reviewed by moderator and published
that's actually how you make homemade mayo. much better than the store bought kind! item not reviewed by moderator and published
that sounds amazing! item not reviewed by moderator and published

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Recipe courtesy of Ree Drummond