This spicy and tart remoulade is similar to the one served at Brigtsen’s Restaurant in New Orleans. If you prefer a milder sauce, reduce the horseradish and hot sauce.
Total time: 20 mins
Storage Notes: Refrigerate for up to 5 days.
Servings: 16 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 16 servings; makes generous 3 cups
Ingredients
- 1 1/2 cups (about 7 ounces or 4 large ribs) chopped celery
- 1/2 cup (2 1/2 ounces or 3 large) chopped scallions
- 1/4 cup chopped fresh flat-leaf parsley
- 1 clove garlic, smashed
- 1/4 cup Creole or stone-ground mustard
- 2 tablespoons ketchup
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons prepared horseradish
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon sweet paprika
- 1 teaspoon yellow mustard
- 1 teaspoon hot sauce, such as Tabasco
- 1/4 teaspoon fine salt, plus more as needed
- 1/4 cup vegetable oil or another neutral oil
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Directions
In a food processor, combine the celery, scallions, parsley and garlic, and pulse until finely chopped. Add the mustard, ketchup, lemon juice, horseradish, red wine vinegar, sweet paprika, yellow mustard, hot sauce and salt and pulse until well combined. Scrape down the sides and bottom of the processor bowl, if necessary. With the machine running, add the oil in a thin stream until fully incorporated.
Transfer to a lidded container and refrigerate until ready to use.
Recipe Source
Adapted from chef Frank Brigtsen of Brigtsen’s Restaurant in New Orleans.
Tested by Ann Maloney.
Email questions to the Food Section at food@washpost.com.
