Remoulade sauce allows you to enjoy a Shrimp Po Boy or fried shrimp the way it is meant to taste. Experience the flavors of Louisiana cooking with the original recipe for a beloved remoulade sauce. Use as a delicious condiment to dress up any sandwich and the perfect dipping sauce. Chef Hans’ shares his take on this delicious and easy to make remoulade sauce recipe, give it a try today!
Perfect Remoulade Ingredients
1/2 cup ketchup
1/2 cup mayonnaise
1/2 cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons horseradish
2 tablespoons red wine vinegar
2 tablespoons salad oil
1 tablespoon Creole or Dijon mustard
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1/2 medium dill pickle, finely chopped
1 teaspoon Chef Hans’ Hot Sauce
2 pounds shrimp, cooked, peeled, and de veined
Combine all ingredients except shrimp and blend well with a wire whisk. (A food processor or blender may be used.) The flavors will be more intense if the sauce mixture is left standing for a while before serving. Shrimp Remoulade is traditionally served on a bed of lettuce. Place shrimp on lettuce and top with sauce. May also be used as a dip for shrimp or craw fish. Serves 4 to 6.