Skip to main content
Epicurious
Cookbooks

Remoulade Sauce—A Must if You Like Shrimp and Crabmeat.

Cooks' Note

This sauce also goes well with cold meats.

Recipe information

  • Yield

    makes about 1 2/3 cups

Ingredients

2/3 cup olive oil
1/2 cup Creole mustard
1/4 cup apple cider vinegar
2 green onions (bulbs only), finely sliced
2 cloves garlic, minced
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper

Preparation

  1. In a food processor or blender, combine the oil, mustard, vinegar, green onions, garlic, paprika, salt, and cayenne pepper. Purée, transfer to a bowl, cover, and chill before serving.

Sugar Busters! Quick & Easy Cookbook
TagsSauceFrenchEuropeanScallionOnionRoot VegetableVegetableGarlicPaprikaHerbs & SpicesNut FreeDairy FreeGluten FreeVeganRawVegetarianQuickEasyNo-CookBlenderCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.