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  • Writer's pictureTommy Centola

Red Remoulade Sauce

Seafood and dipping sauces go hand in hand. From boiled crawfish to fried shrimp, people are always coming up with different recipes for dipping. This week, I'm featuring two.

2 ribs celery, chopped

6 green onions, sliced

1/2 cup chopped parsley

1 large onion, chopped

1/2 cup ketchup

1/2 cup tomato purée

1/2 cup Creole mustard

2 tablespoons prepared horseradish

1/4 cup red wine vinegar

2 tablespoons paprika

1 teaspoon Worcestershire sauce

1/2 cup canola oil

Mince celery, green onion, parsley, and onion in a food processor. Add ketchup, tomato purée, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire sauce. Begin processing again, add oil in a slow drizzle to emulsify. Chill for eight hours or overnight. Correct seasonings with added horseradish if desired after ingredients have had the opportunity to meld.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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