Creole Rémoulade Sauce

Sauce

Creole Rémoulade Sauce

Name: Creole Rémoulade Sauce
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Creole
Ingredients: 1 tbsp prepared horseradish; 1 tbsp green onion minced; 1 tbsp celery minced; 1 tbsp green bell pepper minced; 1 tbsp ketchup; 1 tsp Worcestershire sauce; 1 tsp sweet paprika

Cuisine:Creole

Course:Sauce

10m prep 0s cook 10m ready

A zesty Creole rémoulade sauce with horseradish, green onion, celery, bell pepper, ketchup, Worcestershire, and paprika. Perfect for seafood, fried green tomatoes, or as a dipping sauce.

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Ingredients

Servings:

½× 1× 1½× 2× 3×

Units:

As Written US Metric

Nutrition (per serving, estimated)

Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).

Energy

31 cal

Protein

0.52 g

Carbohydrate

7.74 g

Fiber

0.87 g

Sugars

5.28 g

Sodium

260 mg

Total fat

0.15 g

Saturated fat

0.02 g

Monounsaturated fat

0.03 g

Polyunsaturated fat

0.07 g

Vitamins & minerals

Calcium: 24.1 mg
Iron: 0.54 mg
Magnesium: 9.06 mg
Phosphorus: 16.6 mg
Potassium: 165 mg
Zinc: 0.2 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

14.8 ml prepared horseradish
14.8 ml ketchup
4.93 ml Worcestershire sauce
4.93 ml sweet paprika

Prepare

Mince 14.8 ml green onion
Mince 14.8 ml celery
Mince 14.8 ml green bell pepper

Let's Cook

Step 1.

Prepare Rémoulade Sauce, omitting the cornichons, capers, and tarragon. Add 1 tablespoon prepared horseradish, 1 tablespoon minced green onion, 1 tablespoon minced celery, 1 tablespoon minced green bell pepper, 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, and 1 teaspoon sweet paprika.

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