Cook the Book: Classic N'Awlins Remoulade

Book-crescentcity

Course Dressings and Sauces

Ingredients in this Recipe

1 cup olive oil
1 garlic clove, minced
1 tablespoon apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon sweet Hungarian paprika
1/4 cup finely chopped celery heart
2 tablespoons chopped fresh parsley
2 tablespoons Creole mustard
2 tablespoons finely chopped onion or shallots
2 tablespoons finely chopped scallion
Juice of 1 medium lemon (about 3 tablespoons)
Salt and pepper

Recipe Preparation

See Full Recipe at Serious Eats

Comments

Serious Eats

See all 7,310 recipes
seriouseats.com

Users Who Saved this Recipe

Be the first to save this recipe.

Similar to this Recipe

Roy Finamore's Broccoli Cooked Forever

Food52

(0)
Cook the Book: Preserved Lemons and P...

Serious Eats

(0)
Crispy onion

Food.com

(3)