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Remoulade Sauce

Group A Ingredients

1/2 cup Creole mustard or other spicy mustard

2 tablespoons ketchup

1 teaspoon Worcestershire sauce

2 teaspoons prepared horseradish

1 teaspoon finely chopped garlic

1 teaspoon fresh lemon juice

1 1/2 teaspoons paprika

1/4 teaspoon ground white pepper

1/8 teaspoon finely ground black pepper

1/8 teaspoon cayenne pepper, or to taste

Salt, to taste

Group B Ingredients

1/2 cup olive oil

1/4 cup finely chopped heart of celery

1 1/2 teaspoons finely chopped parsley

1 tablespoon grated white or yellow onion

1 tablespoon finely chopped green onion, white only

Hot sauce, optional

Combine ingredients in Group A except salt and mix well. Add salt to taste.

Add olive oil in slow stream while whisking mixture. Add rest of Group B and mix well. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy. Cover and chill before use. Covered and refrigerated, the sauce should keep about 3 weeks.

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