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Louisiana Style Remoulade Sauce

This is Louisiana’s own spicy version of a traditional, mayonnaise-based French sauce. Here in the Gulf South it’s most popular as a condiment with the region’s abundant fresh seafood – chilled boiled shrimp, lump crabmeat salad, crab cakes or fried fish – but it’s also a delicious dipping sauce for fried pickled vegetables.

Prep Time:

10 mins.

Cook Time:

15 mins.

Yield:

2 Cups

Ingredients

  • 1 cup Blue Plate® Mayonnaise
  • ¼ cup ketchup
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Creole mustard
  • ½ cup chopped green onions
  • ¼ cup finely chopped celery
  • ¼ cup chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Louisiana-style hot sauce
  • Salt, to taste
  • Cayenne pepper, to taste

Directions

  1. COMBINE mayonnaise, ketchup, red wine vinegar and Creole mustard in a medium mixing bowl and mix well.
  2. ADD green onions, celery, parsley, garlic, Worcestershire, hot sauce, and salt and pepper (to taste), and whisk well.
  3. COVER and refrigerate for at least 4 hours and up to overnight for flavors to fully develop. Sauce can be stored in refrigerator for up to 4 days.