This incredible cold sauce is great for dipping with shrimp, crawfish, or lobster. Crab, salmon dishes or seafood po-boy sandwiches are also wonderful with this sauce, which has its roots in France and was then popularized in New Orleans.
Yield: 16 Ready in 8 hours
favorite of 61 people 20 people want to try
|1 cupmayonnaise; (the REAL stuff NOT Miracle Whip or a reduced fat mayo)|
|1/4 cupzesty cocktail sauce ***OR*** chili sauce|
|2 tablespoonsgrainy spicy brown mustard; (such as Grey Poupon or creole mustard)|
|4 teaspoonsMILD Horseradish Sauce; (or 4 packets of Arby's Ho|
|2 tablespoonsextra virgin olive oil (EVOO)|
|1 tablespoonLouisiana hot sauce; more if you like it HOT|
|2 tablespoonslemon juice; fresh squeezed|
|1 teaspoonWorcestershire sauce|
|4 mediumgreen onions; very finely chopped|
|2 tablespoonsfresh parsley finely chopped|
|2 teaspoonsOR dried parsley flakes|
|1 clovegarlic minced|
|1 teaspoonOR garlic powder|
|1/2 teaspoonchili powder|
|seasoned salt; (such as Zatarain's or Tony Chacher0|
|1/2 teaspoonCayenne pepper|
Remoulaude Sauce Preparation
In a bowl, mix mayonnaise, chili sauce, mustard, horseradish sauce, EVOO, hot sauce, lemon juuice, and Worchestershire sauce. Stir in green onions, parsley, and garlic.
Season with chili powder and creole seasoning. Cover and refrigerate.
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Remoulaude Sauce Reviews
Best when refrigerated overnight. [I posted this recipe.]
3 years, 11 months, 3 weeks, 2 days, 18 hours, 43 minutes ago
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