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Creole, French
Spicy Rémoulade Sauce Recipe-14164

Photo by: Joseph De Leo
Comments: 0


Rémoulade is a rich condiment that loves seafood and chicken. It can also be served as a dipping sauce for chilled vegetables.

Yield: Makes 1½ cups


  • ¼ cup finely chopped celery
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped fresh parsley
  • 1 anchovy fillet, drained and finely chopped
  • ½ teaspoon minced garlic
  • ½ cup mayonnaise
  • 2 tablespoons mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons ketchup
  • 2 teaspoons lemon juice
  • 2 teaspoons white wine vinegar
  • 2 or 3 drops of Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon dry mustard
  • ¼ teaspoon paprika
  • ½ teaspoon salt


Combine the celery, green onions, parsley, anchovy and garlic in a bowl. Add the mayonnaise, mustard, horseradish, ketchup, lemon juice, vinegar, Tabasco sauce, Worcestershire sauce, dry mustard, paprika and salt and mix well. Store, covered, in the refrigerator.

© 2009 Julie Sullivan

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

37kcal (2%)
4mg (0%)
1mg (2%)
7mcg RAE (0%)
2mg (1%)
116mg (5%)
1g (3%)
4g (6%)
0mg (1%)

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