Serves 1
10 min
Creole Remoulade Sauce
Recipe GLPReaa0099fdea802
A zesty condiment with roots in New Orleans Creole cuisine, this remoulade sauce combines fresh herbs, aromatic vegetables, and bold spices to create a tangy, complex flavor. Perfect for drizzling over seafood, fried vegetables, or crudités, this quick-to-prepare sauce brings authentic Creole flair to any dish.
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Ingredients
2 tablespoons minced celery leaves
2 tablespoons minced fresh parsley
1 garlic clove, minced
3 scallions, white and light green parts, finely minced
2 tablespoons freshly squeezed lemon juice
1 teaspoon prepared horseradish
½ teaspoon Worcestershire sauce
3 drops Tabasco sauce
2 tablespoons Creole mustard or coarse-grained mustard
1 tablespoon mayonnaise
¼ teaspoon kosher salt
¼ teaspoon smoked paprika
freshly ground black pepper
Directions
In a small bowl, combine the minced celery leaves, fresh parsley, garlic, and scallions. Mix well to distribute the fresh ingredients evenly.
Add the lemon juice to the herb mixture and stir to combine.
Stir in the prepared horseradish, Worcestershire sauce, and Creole mustard until fully incorporated.
Add the mayonnaise and blend until the sauce reaches a smooth, cohesive consistency.
Season with kosher salt and smoked paprika, stirring to incorporate the spices.
Add 3 drops of Tabasco sauce and taste the sauce. Continue adding Tabasco in single drops (up to 10 total) until you reach your desired level of heat.
Season with freshly ground black pepper to taste. Stir well and serve immediately, or refrigerate until ready to use.
