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This is the very first recipe I ever made in culinary school. If you’re not familiar with remoulade think of it as a Creole tartar sauce. Some recipes call for capers but the vinegar provides enough brininess for me.



Course Side Dish
Keyword remoulade
Total Time 10 minutes
Author Kenneth


  • 2 cups mayonnaise
  • ¼ cup creole mustard
  • ¼ onion chopped
  • 1 stalks celery chopped
  • 2 garlic cloves smashed
  • Juice of ½ lemon
  • 2 tablespoons hot sauce
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons white vinegar
  • To Taste salt
  • ½ tsp cayenne


  • Add all ingredients to food processor and blitz on high for 1 minute or until smooth. For maximum flavor let sit for 24 hours. Keep in an airtight container in the refrigerator for 2 weeks.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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