Remoulade Sauce

Chef Paul Prudhomme's Louisiana Kitchen and it's the classic!

Makes 1½ cups

  • 2 egg yolks
  • 1 cup real Mayonnaise (only if you are using this for potato salad)
  • ¼ cup vegetable oil
  • ½ cup finely chopped celery
  • ½ cup finely chopped green onions
  • ¼ cup chopped fresh parsley
  • ¼ cup finely grated fresh horseradish or prepared horseradish
  • ¼ lemon, seeded
  • 1 bay leaf crumbled
  • 2 Tbsp Creole mustard (preferred) or brown mustard
  • 2 Tbsp catsup
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp prepared mustard
  • 1 Tbsp white vinegar
  • 1 Tbsp Tabasco sauce
  • 1 Tbsp minced garlic
  • 2 tsp sweet paprika
  • 1 tsp salt (or to taste)

In a blender or food processor, beat the egg yolks 2 minutes. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed and lemon rind is finely chopped. Chill well.

 

For Potato Salad:

Peel & Dice 3 lbs. of russet potatoes to ½ inch cubes and boil to fork tender. Drain in a colander and season lightly with salt and pepper.  While the potatoes are still hot, fold in Remoulade sauce gently so only a few of the pieces will cream out during the mix. Serve or refrigerate immediately!

 

Enjoy with gumbo as a substitute for rice!

 

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