White Rémoulade Sauce

White Rémoulade Sauce

Prep Time: 30 Minutes

Yields: 2 Cups


Many different versions of Rémoulade sauce can be found in restaurants across South Louisiana. The Rémoulades of New Orleans are usually Creole mustard-based and highly seasoned. However, this River Road version is made primarily with mayonnaise.


1½ cups mayonnaise

¼ cup diced celery

½ cup sliced green onions

2 tbsps minced garlic

½ cup Creole mustard

¼ cup chopped parsley

½ cup ketchup

1 tbsp lemon juice

1 tbsp Worcestershire sauce

1 tsp Louisiana hot sauce

salt and cracked black pepper to taste

granulated garlic to taste


In a 2-quart mixing bowl, combine all ingredients and whisk well. Once blended, cover and place in refrigerator, preferably overnight. A minimum of 4 hours is required for flavor to develop. When ready to serve, remove from refrigerator and adjust seasonings. Rémoulade sauce is wonderful when served over fish.