A Simple Remoulade Sauce to make you swoon

Felicia shows us how to make a remoulade sauce.

In some parts of the Bayou State, a simple Remoulade sauce is more popular on dining room tables than ketchup or mustard! Remoulade traces its history back to France where the sauce is a bit more yellow in color. In Louisiana, African, Creole and Caribbean influences added all sorts of wonderful goodness to make it the usual pink or brown color.


  • 1 Tbsp. Creole Mustard or other whole grain mustard
  • 1 Tbsp. yellow mustard
  • 1 tsp. prepared horseradish
  • 2 c. mayonnaise
  • 1 tsp. Worcestershire sauce
  • 1 tsp. minced garlic
  • 1 Tbsp. minced parsley
  • 2 Tbsp. ketchup
  • 1 Tbsp. minced celery
  • 1 Tbsp. minced green onions
  • 2 Tbsp. tomato paste
  • Salt
  • Hot Sauce


Combine everything in the food processor and process well.  Season with salt and Hot Sauce.  Cover and refrigerate until ready to use.  Dressing with keep for 1 week in the refrigerator.  Always use cold.

Yields: 3 cups

Try adding your own favorite spices to make your own sauce. Serve with roast beef, fried green tomatoes, seafood and just about anything else. I bet this sauce goes well with this po-boy from New Orleans or with this BBQ Shrimp recipe from renowned chef John Folse.

Recipe courteous of Felicia Willett, 2016.