Remoulade Sauce

Name: Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yellow onion; 1 bunch green onions; 2 stalks celery; 5 cloves garlic; 1/2 c. parsley; 2 Tbsp. paprika; 1/2 tsp. cayenne pepper; 1 Tbsp. salt; 1 c. Creole mustard; 4 Tbsp. lemon juice; 4 Tbsp. red wine vinegar; 2 Tbsp. Worcestershire sauce; 4 shakes Tabasco sauce; 1 1/2 c. vegetable oil

Eats Now Editorial Team · 914 kcal · General

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Remoulade Sauce – a delicious recipe with yellow onion, green onions, stalks celery, garlic, parsley, paprika. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 large yellow onion
1 bunch green onions
2 stalks celery
5 cloves garlic
1/2 c. parsley
2 Tbsp. paprika
1/2 tsp. cayenne pepper
1 Tbsp. salt
1 c. Creole mustard
4 Tbsp. lemon juice
4 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
4 shakes Tabasco sauce
1 1/2 c. vegetable oil

1
Combine all ingredients, except oil in food processor. Turn on and slowly dribble in the oil. Allow flavors to marinate overnight. Serve over large boiled and deveined shrimp on a bed of shredded lettuce. Sauce keeps well in refrigerator.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large yellow onion, 1 bunch green onions, 2 stalks celery, 5 cloves garlic, and more.

Yes, Remoulade Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
914 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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