New This Month

New Orleans-Syle Remoulade Sauce


This delicious New Orleans-syle remoulade sauce is courtesy of Emeril Lagasse and should be used in hisShrimp and Avocado Salad.

  • Yield: Makes about 1 1/2 cups

Source: The Martha Stewart Show, May Spring 2008


  • 1 cup mayonnaise
  • 1/2 cup finely chopped scallions, green parts only
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped celery
  • 2 tablespoons Creole, or other whole-grain mustard
  • 2 tablespoons ketchup
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons minced garlic
  • 3 teaspoons sweet paprika
  • 1 teaspoon hot sauce, such as Crystal
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Place all ingredients in the bowl of a food processor; process until well combined. Transfer mixture to a nonreactive airtight container. Chill thoroughly before using. Sauce may be kept, refrigerated, up to two days.

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