Real Recipes From Real Home Cooks ®

instant remoulade sauce

(2 ratings)
Recipe by
Lynn Troutman
jackson, MS

I found this recipe when trying to duplicate a restaurant recipe for same...this is better than the restaurant one. Be sure to let the sauce sit for awhile to allow the flavors to meld together.

(2 ratings)
yield 10 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For instant remoulade sauce

  • 1 Tbsp
    creole mustard, or more
  • 2 Tbsp
    grated onion
  • 1 pt
  • 1/4 c
    bottled horseradish
  • 1/2 bottle
    dried chives (in spice section of grocery store)
  • 1/4 tsp
  • 1 Tbsp
    fresh squeezed lemon juice
  • 1/4 tsp
    black pepper

How To Make instant remoulade sauce

  • 1
    Hand mix all ingredients together. Sauce is best after 24 hours in the refrigerator. This is also an excellent cold sauce for a shrimp and pasta salad or any seafood salad.