Remoulade Sauce

Jaclyn Covington


Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.


☆☆☆☆☆ 0 votes

Makes 3 cups
10 Min
1 Hr
No-Cook or Other


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1 c
2 Tbsp
whole grain mustard
2 Tbsp
1 Tbsp
fresh lemon juice
1 Tbsp
worcestershire sauce
1/2 c
finely chopped scallion
1/4 c
finely chopped fresh flat leaf parsley
1 stalk(s)
finely chopped celery
2 clove
garlic, minced
1 tsp
2 tsp
hot sauce or to taste
1/4 tsp
fresh ground black pepper

How to Make Remoulade Sauce


  • 1Whisk together all ingredients.
    Cover and chill 1 hour.

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About Remoulade Sauce

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: Cajun/Creole

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