Serves 8
10 min
Creole Rémoulade
Recipe GLPRadfbf764cc1faf
A bold and zesty Creole-inspired condiment that combines pungent mustards, tangy citrus, and a touch of heat. This rich, emulsified sauce is perfect for seafood, fried vegetables, or as a dipping sauce. Made with a raw egg yolk base, it's quick to prepare and brings authentic New Orleans flavor to any dish.
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Ingredients
2 large egg yolks
3 tablespoons Creole mustard
1½ teaspoons prepared yellow mustard
3 tablespoons fresh lemon juice
1½ tablespoons ketchup
1½ tablespoons Tabasco hot sauce
1½ tablespoons Worcestershire sauce
1 teaspoon kosher salt
2 garlic cloves, minced
3 scallions, roughly chopped
Pinch of cayenne pepper
1 cup vegetable oil
Directions
Place egg yolks, Creole mustard, and yellow mustard in a medium bowl. Whisk together until well combined and slightly pale.
Add lemon juice, ketchup, Tabasco, Worcestershire sauce, salt, garlic, and cayenne pepper to the mustard mixture. Whisk until smooth.
While whisking constantly, add vegetable oil to the egg mixture in a very thin, steady stream. The mixture will begin to emulsify and thicken. Continue whisking and adding oil gradually until all oil is incorporated and the sauce reaches a thick, creamy consistency.
Fold in the chopped scallions gently until evenly distributed throughout the sauce.
Taste and adjust seasonings as needed. Serve immediately or cover and refrigerate until ready to use. The rémoulade will keep for up to 3 days in an airtight container in the refrigerator.
