Free Online Recipes

Sign Up login

Louisiana Remoulade Sauce Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Louisiana Remoulade Sauce

Category   Sauces
Sub Category   None

8 to 10 small cornichons (coarsely chopped)
2 teaspoons capers
2 green onions (coarsely chopped)
1 tablespoon fresh lemon juice
1 tablespoon Creole mustard or a whole grain mustard
1 tablespoon parsley (chopped)
1 cup mayonnaise
1/2 teaspoon paprika
a few drops of Tabasco (or a dash of cayenne pepper)
dash salt (to taste)
dash pepper (to taste)

In a food processor, combine the cornichons, capers, green onion (if using), lemon juice, mustard, and parsley. Pulse until finely chopped. Add the mayonnaise, paprika, and Tabasco sauce or cayenne. Pulse to blend. Add salt and freshly ground black pepper, to taste. Spoon the mixture into a jar or container, cover tightly, and refrigerate for up to 5 days. Ideally, remoulade should have several hours in the refrigerator to develop the best flavor, but it's delicious right away, too.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Louisiana Remoulade Sauce recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.