Creole Remoulade Sauce

By • August 24, 2010 13 Comments

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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

Serves about 1/2 cup

  • 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
  • 3-10 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
  • freshly ground black pepper to taste
  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.

More Great Recipes: Vegetables|Condiments

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Comments (13) Questions (0)


5 months ago Chiqui

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???


5 months ago drbabs

Barbara is a trusted source on General Cooking.

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.


over 4 years ago hazeddazed

now that's a sauce after my own heart!


over 4 years ago healthierkitchen

Glad you entered this here as I'd missed it. Great!


over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! Definitely perfect for shrimp!


over 4 years ago TheWimpyVegetarian

This looks great! Love the celery leaves - they're way under-used in my opinion.


over 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I've got some shrimp in the freezer begging to be dipped into something. This looks great!!


about 5 years ago Lizthechef

Like that your add celery leaves - they add so much taste to recipes. Looks good!


about 5 years ago drbabs

Barbara is a trusted source on General Cooking.

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.


about 5 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

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.


about 5 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm sure you're right! We'll get celeriac in our CSA box soon. (Love the Alton brown reference.)


about 5 years ago thirschfeld

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


about 5 years ago drbabs

Barbara is a trusted source on General Cooking.

Thank you!