Remoulade Sauce with Horseradish

Remoulade Sauce with Horseradish
  • 1/2 cup minced celery
  • 1/2 cup minced green onions
  • 1/4 cup mayonnaise
  • 1/4 cup prepared horseradish
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon hot pepper sauce (such as Tabasco®)
  • 1/8 lemon (with rind), seeds removed
  • 1 tablespoon minced garlic
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 bay leaf, crumbled


  1. Blend celery, green onion, mayonnaise, horseradish, parsley, Creole mustard, ketchup, Worcestershire sauce, Dijon mustard, vinegar, hot pepper sauce, lemon, garlic, paprika, salt, and bay leaf in a food processor, adding ingredients gradually with motor running, until lemon rind is finely chopped and sauce is well-blended. Chill sauce in refrigerator for at least 2 hours.

03/30/2018
Remoulade Sauce with Horseradish, recipe PT15M PT1H 5 455 calories

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