Rémoulade Sauce

The best dipping sauce for cold shrimp and fried oysters.
Traditionally made with a New Orleans creole mustard,
and Zatarain’s is awesome for making rémoulade.


Everything into the food processor for thirty seconds. Whirrrrrr!!! Serve immediately or refrigerate for up to five days. Best served with some downhome New Orleans jazz playing in the background…

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