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Recipe

Creole Remoulade Sauce

This version of remoulade is the one you'll find most often in New Orleans - it is ever so slightly pink from the hint of ketchup and has a little kick from the horseradish and cayenne. It's delicious with seafood and is a classic showstopper.

  • Yield: About 2 1/2 cups

Ingredients

  • 1 large egg yolk
  • 1/4 cup Creole Mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onion
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce

Directions

  • In a nonreactive mixing bowl, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the salt, the paprika, cayenne, and black pepper. On a cutting board, mash the garlic and the remaining 1/4 of salt together, using the side of a chef's knife to form a paste. Add the garlic paste to the bowl and whisk to combine.

  • Combine the oils in a measuring cup with a pour spout, and while whisking continuously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion is formed. Whisk in the celery, green onion, mayonnaise, ketchup, and Worcestshire sauce. Chill thoroughly before using; the remoulade will keep for up to 2 days in the refrigerator.