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Remoulade Sauce and Raw Veggie Platter: Fast & Fabulous Party Food


Remoulade Sauce and Raw Veggie Platter

Remoulade Sauce and Raw Veggie Platter

Terri Pischoff Wuerthner

My sister Lorna and I have had endless discussions about remoulade sauce. There is no definitive answer, and we will never agree, but every time we go to a restaurant that serves the sauce we order some. If it is pink (usually from paprika) my sister Lorna wins; if it is white with no evidence of pink, I'm the winner.

However, this is our great-grandmother's recipe, so it rules. And, it is not pink...I win! The recipe below is exactly as Great-Grandma Clara Prevost Labauve wrote it out and made it.

This is ideal for raw or cooked vegetables, or Toasted Cayenne French Bread Slices.

Yield: About 2 Cups


  • 1 cup top-quality mayonnaise
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onions
  • 1/4 cup minced fresh parsley
  • 1 tablespoon Cajun, Creole, or stone-ground (brown) mustard
  • 2 teaspoons prepared horseradish (in a jar)
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cloves garlic, minced
  • 1 hard-cooked egg, chopped


Whisk all ingredients together until well combined. 

Serve with a platter of raw veggies or baguette slices.


Other fast and fabulous party foods:

Spicy Roasted Garbanzo Beans
Creole White Bean Dip
Hot Garlic-Orange Olives
Hot Creole Black Bean Dip
Toasted Cayenne French Bread Slices
Green Onion & Pepper Mini Biscuits
Cajun Creamy Cheesy Crab Spread
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