Rémoulade Dressing–ToTry

Recipe first appeared in the July/August 2016 edition of Louisiana Kitchen & Culture.

Serves 4

1 small onion, roughly chopped
1 rib celery, roughly chopped
2 cloves garlic, peeled
3 green onions, roughly chopped
1?4 cup fresh parsley leaves, loosely packed
2 tablespoons prepared horseradish
1/2 cup mayonnaise
1/4 cup freshly squeezed lemon juice
3 tablespoons Creole mustard
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
salt, pepper, Louisiana-style hot sauce


  1. Combine onion, celery, garlic, green onion, parsley, and horseradish in a food processor; pulse until finely chopped, but not smooth, scraping down sides as needed.
  2. Spoon mixture into a medium mixing bowl. Add mayonnaise, lemon juice, Creole mustard, ketchup, and Worcestershire. Whisk until smooth.
  3. Taste; adjust seasoning with salt, pepper, and hot sauce.
  4. Cover and chill until needed, preferably overnight.
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