top of page
  • Writer's pictureTommy Centola

LeRuth’s Remoulade Sauce

Updated: Oct 30, 2019

Shrimp Remoulade was one of the few cold appetizers you could find at LeRuth’s. Not only did you have shrimp and lettuce covered with the sauce, you also had a hard boiled egg. It was a great dish but most people who dined at LeRuth’s ordered Crabmeat St. Francis.

3/4 cup Creole Mustard

2 tablespoons Paprika

1 cup Corn Oil

1/4 cup chopped Onion

1/2 cup chopped Celery

2 tablespoons chopped Parsley

1/2 teaspoon Sugar (optional)

Tabasco to taste

Mix well and refrigerate.


11 views0 comments

Recent Posts

See All


bottom of page