PANTRYFLEX

blend · remoulade

NATIONAL AWARD WINNERPrep 10 min

Seattle Remoulade

Independent adaptation of a publicly published Paul Prudhomme recipe. Not affiliated with, sponsored by, or endorsed by Paul Prudhomme.

Paul Prudhomme's Seattle Remoulade, from the published recipe.

Ratio

Ratio by volume: Vegetable Oil 60 ml, Horseradish 53 ml, Grain Mustard 23 ml, Ketchup 30 ml, Worcester 30 ml, White Wine Vinegar 15 ml, Hot Sauce 15 ml
Vegetable Oil 60 mlHorseradish 53 mlGrain Mustard 23 mlKetchup 30 mlWorcester 30 mlWhite Wine Vinegar 15 ml

Ingredients

  • Egg Yolk — 2
  • Vegetable Oil — 1/4 cup (60 ml)
  • Horseradish — 3–4 Tbsp prepared (mid) (52.5 ml)
  • Grain Mustard — 1–2 Tbsp Creole (mid) (22.5 ml)
  • Celery — 1/2 cup finely chopped (60 g)
  • Scallion — 1/2 cup finely chopped (50 g)
  • Parsley — 1/4 cup chopped (15 g)
  • Lemon — 1/4 large seeded, in pieces
  • Ketchup — 2 Tbsp (30 ml)
  • Worcester — 2 Tbsp (30 ml)
  • White Wine Vinegar — 1 Tbsp (15 ml)
  • Hot Sauce — 1 Tbsp Tabasco (15 ml)
  • Garlic — 1 Tbsp minced (9 g)
  • Pimenton — 2 tsp sweet paprika (5 g)
  • Salt — 1 tsp (6 g)
  • Bay Leaf — 1 crumbled

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Seattle Remoulade wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 3 national awards

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Provenance

Cajun–Creole chef of K-Paul's Louisiana Kitchen in New Orleans (closed); James Beard Who's Who. National ambassador for blackened fish and Louisiana seasoning blends; died 2015.

Originally published as Remoulade Sauce.

Adapted from a Paul Prudhomme recipe (Chef Paul Prudhomme's Louisiana Kitchen / NYT).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Chef Paul Prudhomme's Louisiana Kitchen / NYT (published as “Remoulade Sauce”). Full citation lives in Provenance.

Companion jar