Rémoulade Dressing

Condiments and Sauces

Recipe first appeared in the July/August 2016 edition of Louisiana Kitchen & Culture

Serves 4

  • 1 small onion, roughly chopped
  • 1 rib celery, roughly chopped
  • 2 cloves garlic, peeled
  • 3 green onions, roughly chopped 
  • 1⁄4 cup fresh parsley leaves, loosely packed
  • 2 tablespoons prepared horseradish
  • 1/2 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons Creole mustard
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • salt, pepper, Louisiana style hot sauce 



Combine onion, celery, garlic, green onion, parsley, and horseradish in a food processor; pulse until finely chopped, but not smooth, scraping down sides as needed. Spoon mixture into a medium mixing bowl. Add mayonnaise, lemon juice, Creole mustard, ketchup, and Worcestershire. Whisk until smooth. Taste; adjust seasoning with salt, pepper, and hot sauce. Cover and chill until needed, preferably overnight. 


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