Follow these steps for perfect results
egg yolk
large
Dijon mustard
or Creole-style
white-wine vinegar
paprika
vegetable oil
horseradish
grated, fresh or prepared
garlic
finely chopped
scallions
finely chopped
celery
finely chopped
parsley
finely chopped
ketchup
salt
to taste
black pepper
freshly ground, to taste
In a mixing bowl, combine the egg yolk, Dijon or Creole-style mustard, white-wine vinegar, and paprika.
Using a wire whisk, blend the mixture.
Gradually add the vegetable oil while whisking briskly to create an emulsion.
Once emulsified, add the grated horseradish, finely chopped garlic, scallions, celery, and parsley.
Stir in the ketchup.
Season with salt and freshly ground black pepper to taste.
Blend all ingredients well until fully incorporated.
Expert advice for the best results
For a spicier remoulade, add a pinch of cayenne pepper.
Adjust the amount of horseradish to your preference.
The sauce will thicken as it sits, so make it ahead of time.
Everything you need to know before you start
5 min
Can be made up to 3 days in advance.
Serve in a small bowl alongside the main dish.
Serve with fried shrimp or oysters.
Use as a dipping sauce for vegetables.
Spread on po'boys.
Complements the tanginess.
A refreshing pairing.
Discover the story behind this recipe
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