| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | about 3 cups |
Ingredients
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green onions
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped parsley leves
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
Instructions
- Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 284 |
| Total Fat | 29 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 277 mg |
Reviews
I love it on a oyster po-boy sandwich with coleslaw, been using this recipe for years now.
I have made this Remoulade sauce numerous times. It is by far the best I have ever tried. Delicious!