Make Ahead

Creole Remoulade Sauce

by:
October  4, 2022
4.7
3 Ratings
Creole Remoulade Sauce
Photo by Alpha Smoot
  • Prep time 10 minutes
  • Makes About 1/2 cup
Author Notes

There used to be a wonderful folksy family-owned restaurant in New Orleans called Uglesich's (closed now, unfortunately). One of their signature dishes was shrimp remoulade served over fried green tomatoes. Creole Remoulade sauce is very different from the traditional French Remoulade, and there are many different versions. Mine is quite tangy--it uses horseradish and more mustard than mayonnaise, and the heat is subtle (but can be amped up with more Tabasco if you prefer). I served this with a steamed artichoke, and it's great with other vegetables or in place of mayonnaise on a sandwich. This is an elegant sauce that can add a lot of flavor to a simple broiled fish, and it's a down-home condiment that's great with french fries or in potato salad. I have changed some of the traditional ingredients—I left out ketchup and made the mustard the main event—so feel free to play around with this to your taste. —drbabs

What You'll Need
Ingredients
  • 2 tablespoons minced celery leaves
  • 2 tablespoons minced parsley
  • 1 clove garlic, minced
  • 3 scallions, white and light green parts, finely minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • 3 to 10 drops Tabasco sauce (to taste)
  • 2 tablespoons Creole mustard (i.e., Zatarain's, or you can use any coarse-grained mustard)
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon smoked paprika
  • 1 pinch freshly ground black pepper to taste
Directions
  1. Mince all celery leaves, parsley, garlic, and scallions as finely as possible. Stir together with the rest of the ingredients. Taste and adjust seasoning.
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15 Reviews

cosmiccook
cosmiccook April 18, 2022
I would have given it 5 stars but uhm, Tabasco? I'm a Crystal fan. Although I wish I could find that Tabasco mash I keep seeing the advertisements for.
 
drbabs
drbabs April 18, 2022
Haha. Glad you liked it. As for hot sauce, you do you.
 
Chiqui
Chiqui March 20, 2015
Just curious, how much ketchup was in the original sauce and where did you get this recipe as it is not included in their book???
 
drbabs
drbabs March 20, 2015
Is there ketchup in their remoulade sauce? I have no idea. I made this recipe up, based on a combination of flavors and textures I like, but following a sort of basic outline of a Creole remoulade sauce.
 
hazeddazed
hazeddazed March 31, 2011
now that's a sauce after my own heart!
 
healthierkitchen
healthierkitchen March 27, 2011
Glad you entered this here as I'd missed it. Great!
 
fiveandspice
fiveandspice March 27, 2011
Yum! Definitely perfect for shrimp!
 
TheWimpyVegetarian
TheWimpyVegetarian March 26, 2011
This looks great! Love the celery leaves - they're way under-used in my opinion.
 
boulangere
boulangere March 26, 2011
I've got some shrimp in the freezer begging to be dipped into something. This looks great!!
 
Lizthechef
Lizthechef August 24, 2010
Like that your add celery leaves - they add so much taste to recipes. Looks good!
 
drbabs
drbabs August 25, 2010
Thanks--I love the taste of celery, but not the texture. Celery is more traditionally used, and could certainly be added, but I think the leaves impart enough celery flavor and allow the sauce to be saucy and not chunky.
 
pierino
pierino August 24, 2010
This type of remoulade is not only great with cold shrimp but with celery root (celeriac) as well. Shred the celery root (it looks kind of like Alton Brown) on the coarse blade of your food processor or use a mandoline.
 
drbabs
drbabs August 24, 2010
I'm sure you're right! We'll get celeriac in our CSA box soon. (Love the Alton brown reference.)
 
thirschfeld
thirschfeld August 24, 2010
I just had a shrimp boil this last weekend and made some remoulade. This is a great looking version. I will have to try it
 
drbabs
drbabs August 24, 2010
Thank you!