This New Orleans-style remoulade sauce is a classic, except with the addition of shredded celery root for added flavor and texture. One day working at Emeril’s I remember seeing a chef make a big batch of remoulade sauce, but I noticed it particularly missing the red hue I’m usually used to seeing. That is when I learned that there are many versions and mainly it is either a white remoulade or red remoulade. Remoulade is a fairly quick and easy sauce to make and can be whipped up in no time. Toss some spicy boiled shrimp in the remoulade sauce or even use it as a dressing for some fish tacos, and you have a winner!
I used a food processor to process all of my veggies. One note I will make is that the onions and celery will produce a lot of water. So I recommend draining some of the liquid from them once rough chopped in the food processor. Enjoy!
New Orleans Celery Root Remoulade Sauce Recipe
- 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
- Place shredded celery root into a bowl and set aside.
- In a food processor, process the celery, green onion, garlic, and onion until fairly smooth. Drain excess liquid. Place the rest of the ingredients into the process and pulse for 30 seconds until everything is incorporated. Transfer to a bowl and fold in celery root.