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Classic New Orleans Remoulade Sauce

Classic New Orleans Remoulade Sauce

This classic sauce gets a tangy kick from horseradish and two kinds of mustard. Eat it with chilled boiled shrimp or spooned over a crabmeat and avocado salad.

  • Prep Time: 30 minutes
  • Total Time: 30 minutes plus time to chill
  • Yield: 2 cups


  • 1/4 cup fresh lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped green onions (green and white parts)
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole or other whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon freshly ground black pepper


  • Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)