Susan Spicer's Classic N'Awlins Remoulade

Condiments and Sauces

Recipe courtesy of Susan Spicer's Crescent City Cooking 

Makes 2 cups

  • 2 tablespoons finely chopped onion or shallots
  • ​1 garlic clove, minced
  • ​2 tablespoons Creole mustard
  • ​1 tablespoon apple cider vinegar
  • ​1 teaspoon sweet Hungarian paprika
  • ​1/2 teaspoon cayenne
  • ​juice of 1 medium lemon (about 3 tablespoons)
  • ​1 tablespoon prepared horseradish
  • salt and pepper
  • 1 cup olive oil
  • ​1/4 cup finely chopped celery heart
  • 2 tablespoons chopped fresh parsley
  • ​2 tablespoons finely chopped scallion

Remoulade Sauce


Click image to enlarge.



Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator.

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