Instant Remoulade Sauce

Instant Remoulade Sauce Recipe

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Lynn Troutman


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 votes

15 Min
No-Cook or Other


  • 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.

Printable Recipe Card

About Instant Remoulade Sauce

Course/Dish: Dressings
Main Ingredient: Seafood
Regional Style: Southern
Other Tag: Quick & Easy

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