Jul 032017

Last week, I had two recipes with shrimp in them. The most unique New Orleans shrimp dish is Shrimp Remoulade. Every restaurant has their own variation. This week, I will offer 4 remoulade recipes from the 4 old guard restaurants.

It is natural to share the recipes of the old Brennan’s and Commander’s Palace Remoulade sauces together. Both restaurants were run by the original Brennan siblings. Today, members of the Brennan’s family still run these restaurants. However, the people in charge are now cousins.

Brennan’s Remoulade

3/4 cup Parsley, minced

3/4 cup Shallots, minced

3/4 cup Celery, minced

3/4 cup Dill Pickle, minced

1 tablespoon Garlic, minced

1 3/4 cups Creole Mustard

3 tablespoons Horseradish

1/4 cup Vinegar

1/4 cup Salad Oil

Mix all ingredients together and chill. This sauce will keep, if refrigerated, for many weeks. The more it stands, the better it taste.

Commander’s Palace Remoulade

1/4 cup Creole or Dijon Mustard

2 tablespoons Paprika

1 teaspoon Cayenne

1 teaspoon Salt

1/2 cup Cider Vinegar

1 cup Green Onions, finely chopped

Dash Tabasco Sauce

1/2 cup Celery, finely chopped

1/2 cup Parsley, finely chopped

1/4 cup Ketchup

1/4 cup Yellow Mustard

2 cloves Garlic, minced

3 Eggs, at room temperature

1 1/3 cups Salad Oil

Put all ingredients except oil in a blender. Cover and blend at low speed. While blending, remove cover and gradually pour in the oil in a steady stream. Sauce will thicken.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

  One Response to “Brennan’s & Commander’s Palace Remoulade Sauces”

  1. Richard Colin’s

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