Jul 062017

These two restaurants have served many Shrimp Remoulade in their history. As two of the oldest restaurants in the city, these Grand Dames are still going strong.

Antoine’s Remoulade Sauce

2/3 cup Ketchup

1/2 teaspoon Powdered Mustard

2 tablespoons Horseradish

1 tablespoon Worcestershire

1/2 teaspoon Tabasco Sauce

1 tablespoon Green Onions, minced

1 tablespoon Celery, minced

1 tablespoon Parsley, minced

Combine all ingredients. Makes 1 cup.


Galatoire’s Remoulade Sauce

1 bunch Parsley, stems removed

2 ribs Celery

2 cloves Garlic

1 tablespoon Bell Pepper, minced

1 cup Creole Mustard

4 tablespoons Paprika

2 tablespoons Prepared Horseradish

1 cup Red Wine Vinegar

1 teaspoon Tabasco Sauce

1 teaspoon Worcestershire Sauce

Salt to taste

1/4 teaspoon Black Pepper

Pinch Cayenne Pepper

1 pint Salad Oil

Using a food processor, chop the parsley, celery, garlic, and bell pepper to coarse purée. Transfer this to a large mixing bowl. Add the mustard, paprika, horseradish, vinegar, Tabasco, Worcestershire, salt, black pepper, and cayenne. Using a wire whisk, beat constantly adding small amounts of oil at a dribble until the sauce achieves a smooth consistency. Cover and transfer to a refrigerator to marinate for 24 hours. Makes 2 cups.


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.

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