• Tommy Centola

Antoine’s & Galatoire’s Remoulade Sauces

Updated: Jan 4

These two restaurants have served many Shrimp Remoulade in their history. As two of the oldest restaurants in the city, these Grand Dames are still going strong.

Antoine’s Remoulade Sauce

2/3 cup Ketchup

1/2 teaspoon Powdered Mustard

2 tablespoons Horseradish

1 tablespoon Worcestershire

1/2 teaspoon Tabasco Sauce

1 tablespoon Green Onions, minced

1 tablespoon Celery, minced

1 tablespoon Parsley, minced

Combine all ingredients. Makes 1 cup.

Galatoire’s Remoulade Sauce

1 bunch Parsley, stems removed

2 ribs Celery

2 cloves Garlic

1 tablespoon Bell Pepper, minced

1 cup Creole Mustard

4 tablespoons Paprika

2 tablespoons Prepared Horseradish

1 cup Red Wine Vinegar

1 teaspoon Tabasco Sauce

1 teaspoon Worcestershire Sauce

Salt to taste

1/4 teaspoon Black Pepper

Pinch Cayenne Pepper

1 pint Salad Oil

Using a food processor, chop the parsley, celery, garlic, and bell pepper to coarse purée. Transfer this to a large mixing bowl. Add the mustard, paprika, horseradish, vinegar, Tabasco, Worcestershire, salt, black pepper, and cayenne. Using a wire whisk, beat constantly adding small amounts of oil at a dribble until the sauce achieves a smooth consistency. Cover and transfer to a refrigerator to marinate for 24 hours. Makes 2 cups.


Good Cooking, Good Eating and Good Living!!!


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