From Paul Prudhomme's kitchen · K-Paul's Louisiana Kitchen, New Orleans
blend · remoulade
NATIONAL AWARD WINNERSeattle Remoulade
From a national-award-winning chef
Ratio
VEG OIL 60HORSERADISH 53GRAIN MUSTARD 23KETCHUP 30WORCESTER 30W.WINE VIN 15
Ingredients
- EGG YOLK36 g
- VEG OIL60 ml
- HORSERADISH52.5 ml
- GRAIN MUSTARD22.5 ml
- CELERY60 g
- SCALLION50 g
- PARSLEY15 g
- LEMON25 g
- KETCHUP30 ml
- WORCESTER30 ml
- W.WINE VIN15 ml
- TABASCO15 ml
- GARLIC9 g
- PAPRIKA5 g
- SALT6 g
- BAY LEAF0.5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.