• Tommy Centola

White Remoulade Sauce from Stephen & Martin's

I was cleaning out my office the other day and ran across two remoulade sauce recipes from Stephen & Martin's. One is a white version of remoulade that is used in the Sun-dried Tomato Remoulade, which I will be sharing Thursday. I have these because we used them at Cannon's restaurant. This is a large recipe, but you have to use half of it in the other recipe.


White Remoulade Sauce


1/2 cup Garlic, finely chopped

3/4 cup Onions, finely chopped

3 stalks Celery, finely chopped

1/4 cup fresh parsley, finely chopped

1/8 cup Green Bell Pepper, finely chopped

2 quarts Mayonnaise

2 cups Creole Mustard

1/2 cup Water

3 tablespoons Tarragon Vinegar

3 tablespoons Red Wine Vinegar

2 1/2 tablespoons Worcestershire Sauce

3/4 teaspoon Tabasco

3/4 teaspoon Cayenne pepper

1 tablespoon Salt

1 cup Green Onions, finely chopped


Mix all ingredients together and refrigerate.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!


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