A rémoulade is a French condiment traditionally made with a mayonnaise base and flavored with a variety of spices, herbs and finely chopped vegetables. In Europe, variations are used to top french fries or roast beef sandwiches. While a version of white rémoulade is used in the United States too, a variation known as red, Creole or Louisiana rémoulade is also popular. Try it on shrimp and other seafood for something tasty and different.
- 1 cup ketchup
- 1/2 cup extra virgin olive oil
- 1/4 cup Creole or whole grain mustard
- 1/4 cup fresh lemon juice
- 1/2 cup celery, finely chopped
- 1/2 cup green onion, finely chopped
- 1/2 cup Italian parsley, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons paprika
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- dash Tabasco
Add all ingredients to a medium bowl and stir until well mixed. You could also make this sauce in a food processor, starting with the unchopped vegetables and herbs, and then adding in the other ingredients and pulsing until blended. Rémoulade tastes better if you allow it to sit refrigerated for a few hours so the flavors can blend. Taste and adjust seasonings before serving. Store covered in the refrigerator.