New Orleans Classic Remoulade PDF Print E-mail
Written by John Keife   

Susan has proven to be a culinary force to be reckoned with in New Orleans cuisine.  This recipe has unforgettable flavors that are sure to keep your guests coming back for more.  Be sure you have enough shrimp for dipping!

Submitted By:  Susan Spicer



  • 2 TBS finely chopped onion or shallots
  • 1 clove garlic, minced
  • 2 TBS Creole mustard
  • 1 TBS apple cider vinegar
  • 1 tsp sweet Hungarian paprika
  • 1/2 tsp cayenne pepper
  • juice of 1 medium lemon (about 3 TBS)
  • 1 TBS prepared horseradish
  • salt and pepper
  • 1 cup olive oil
  • 1/4 cup finely chopped celery heart
  • 2 TBS chopped fresh parsley
  • 2 TBS finely chopped scallion
  1. Whisk onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish into a medium bowl; salt & pepper to taste
  2. Whisk in the olive oil, then stir in the celery, parsley, and scallion

Keeps for 2-3 days in the refrigerator.  Let it sit for at least 1 day before serving; this will allow the flavors to incorporate