Spicy Remoulade Sauce

Spicy Remoulade Sauce Recipe

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Patrick Johnson


Remoulade was originally a French condiment but has become a popular conndiment in many countries.

Remoulade is certainly a prized condiment in this region and the Creole masters have added their own twist adding paprika making it appear more reddish or pink in color rather than yellowish as you may find in other regions.


★★★★★ 1 vote

yields a little over a cup
10 Min
Food Processor


  • 1/4 c
    freshly squeezed lemon juice
  • 3/4 c
    vegetable oil
  • 1/2 c
    yellow onions, chopped
  • 1/2 c
    green onions, chopped
  • 1/4 c
    celery, chopped
  • 2 Tbsp
    garlic, chopped
  • 2 Tbsp
    prepared horseradish
  • 3 Tbsp
    creole mustard, whole-grain
  • 3 Tbsp
    prepared yellow mustard
  • 3 Tbsp
  • 3 Tbsp
    parsley, chopped
  • 1 tsp
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    black pepper, freshely ground

How to Make Spicy Remoulade Sauce


  1. Combine all ingredients in the bowl of a food processor and process for 30 seconds.

Printable Recipe Card

About Spicy Remoulade Sauce

Course/Dish: Other Sauces
Main Ingredient: Non-Edible or Other
Regional Style: Cajun/Creole
Hashtags: #creole, #remoulade

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