Chef's CornerDesiree Brassert

Shrimp Remoulade

Shrimp RemouladeBy Desiree Brassert

This classic recipe from New Orleans can be used as an alternative cocktail sauce for the typical ketchup and horseradish concoction, or as a dressing for a salad as pictured here.

For 6 to 8 servings or 1 kg of medium sized peeled, deveined, and poached shrimp. Allow to cool, and leave the tails attached if serving as a shrimp cocktail.

  • 1 stick of celery, leaves removed
  • 1 small white onion (no more then 1/2 cup if chopped)
  • 2 strands of green onions
  • 1 tablespoon of chopped parsley and some for garnish
  • 1 tablespoon of red wine vinegar
  • 3 tablespoons of good quality mustard, preferably whole grain, but Dijon is fine
  • 2 tablespoons of paprika
  • 1 teaspoon of cayenne pepper or to taste
  • 1 teaspoon of Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup olive oil
  • 1 cup mayonnaise

Place all ingredients except for the oil and mayo into a blender. Turn on lowest speed and slowly pour in the oil to obtain a thick emulsion. Check seasonings and then fold in Mayonnaise. 

This sauce is best when made 24 hours in advance.