Remoulade Sauce a la New Orleans

01-09-2018 – Inspired by CookinCowGirls recipe at This was Mary’s best ever remoulade as it had a bold remoulade taste with a distinctive, but not painful, kick.


1 cup mayonnaise – used Dukes mayo
1/4 cup chili sauce – used Sriracha
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste – used Crystal
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce

4 medium scallions, chopped
2 tablespoons chopped fresh parsley – used dried – maybe a teaspoon
2 tablespoons chopped green olives – used more to empty the jar
2 tablespoons minced celery
1 clove garlic, minced

1/2 teaspoon chili powder – used ancho chili powder
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped (optional) – used more to empty the jar


  1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce.
  2. Stir in scallions, parsley, olives, celery, capers, and garlic.
  3. Season with chili powder, and salt and pepper.
  4. Cover, and refrigerate.
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