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.