Remoulade Sauce Recipe
My remoulade sauce recipe blends mayo, Greek yogurt, Dijon mustard, and lemon juice for a creamy, tangy taste. It's seasoned with salt and pepper, making it a perfect dip or dressing. Enjoy this quick and easy sauce with seafood, meats, or salads.
Print
Pin
Calories: 180kcal
Servings: 4
Equipment
- Food Processor
- Bowl
- Grater (for shredding celery root)
Ingredients
- 1 small celery root, peeled and shredded
- 1 celery stalk, roughly chopped
- 2 green onions, roughly chopped white and green parts
- 1 clove garlic
- 1/2 cup onion, chopped
- 2 cups mayo
- 1 tsp whole-grain mustard
- 2 tsp creole mustard
- 1/2 tsp white pepper
- 1 tsp worcheshire sauce
- 1 tsp hot sauce
- 2 tsp ketchup
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
Instructions
- Peel and shred the celery root, then set it aside in a bowl.
- In a food processor, blend the celery, green onion, garlic, and chopped onion until smooth. Drain any excess liquid.
- Add mayo, whole-grain mustard, Creole mustard, white pepper, Worcestershire sauce, hot sauce, ketchup, lemon juice, and kosher salt to the food processor. Pulse until well combined.
- Transfer the mixture to a bowl and fold in the shredded celery root until evenly mixed.
- Refrigerate the celery root remoulade for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Quality Ingredients: Use fresh and high-quality ingredients, especially the celery root and mayo, to ensure the best flavor and texture.
- Consistency Check: After blending the vegetables in the food processor, ensure the mixture is smooth but not overly watery. Drain excess liquid if needed for a thicker consistency.
- Seasoning Balance: Adjust the amount of salt, pepper, and other seasonings according to your taste preference. Taste the remoulade before refrigerating to ensure it's perfectly seasoned.
- Food Processor Technique: Pulse the ingredients in the food processor just enough to combine them evenly. Avoid over-processing, which can result in a too-smooth texture.
Nutrition
Calories: 180kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 400mg | Fiber: 1g | Sugar: 2g