Steven Raichlen's Barbecue! Bible


Smoky Remoulade Sauce

By Steven Raichlen


  • Yield: Makes about 1 1/4 cups
Print Save Recipe

  • 1/2 cup mayonnaise (preferably Hellmann’s)
  • 2 tablespoons Creole-style mustard
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1/4 teaspoon liquid smoke
  • 1 teaspoon Cajun rub, or more to taste
  • 3 tablespoons minced fresh scallion
  • 2 tablespoons minced fresh celery
  • 1 tablespoon capers, drained
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Step 1: Combine the mayonnaise, mustard, ketchup, horseradish, Worcestershire sauce, lemon juice, liquid smoke, and Cajun rub in a medium bowl and whisk to combine. Add the scallions, celery, capers, and parsley and whisk to mix.

Step 2: Transfer the remoulade to a serving bowl, cover, and refrigerate until needed.