Cook the Book: Classic N'Awlins Remoulade

As Susan Spicer says in her book Crescent City Cooking, there are two types of remoulade—French, made with celery root and mustard-mayo dressing, and New Orleans–style, "more of a vinaigrette," with paprika and cayenne cut by celery and parsley. Spicer recommends eating her Classic N'Awlins Remoulade with chilled boiled shrimp, crab, or crayfish or on crabmeat.

If you're intrigued by this recipe, you can pick up the book on Amazon.

Cook the Book: Classic N'Awlins Remoulade


  • 2 tablespoons finely chopped onion or shallots
  • 1 garlic clove, minced
  • 2 tablespoons Creole mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sweet Hungarian paprika
  • 1/2 teaspoon cayenne
  • Juice of 1 medium lemon (about 3 tablespoons)
  • 1 tablespoon prepared horseradish
  • Salt and pepper
  • 1 cup olive oil
  • 1/4 cup finely chopped celery heart
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons finely chopped scallion


  1. 1

    Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator.


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