This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.
Recipe information
Yield
1 1/2 cups Servings
Ingredients
1
/4 celery root (celeriac), peeled, coarsely grated (about 1/3 cup)
2
scallions, thinly sliced
1
garlic clove, finely grated
2
tablespoons fresh lemon juice
1
tablespoon prepared horseradish
1
tablespoon whole grain mustard
2
teaspoons Tabasco or other hot pepper sauce
2
teaspoons Worcestershire sauce
1
/2 teaspoon celery seeds
1
/2 teaspoon paprika
1
cup mayonnaise
1
/4 cup chopped fresh flat-leaf parsley
Need to make a substitution?
Preparation
Combine celery root, scallions, garlic, lemon juice, horseradish, mustard, Tabasco, Worcestershire sauce, celery seeds, and paprika in a food processor and pulse until a coarse purée forms. Fold in mayonnaise and parsley.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 290 Fat (g) 30 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 360