White Rémoulade Sauce

Prep Time: 30 Minutes
Yields: 6 Servings

Many different versions of rémoulade sauce may be found in restaurants across South Louisiana. The rémoulades of New Orleans are normally 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
½ tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Louisiana hot sauce
salt and cracked black pepper 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, remove from refrigerator and adjust seasonings.

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