Cookin’ with Nino: Remoulade Sauce

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Remoulade Sauce


  • 1 Large Stalk Celery, Chopped
  • 2 Green Onions, Chopped
  • 1 Garlic Clove, Chopped
  • ¼ cup white onion Finely Chopped
  • ¼ cup First Cold Pressed Olive Oil
  • 1 Tbsp Italian Parsley, Finely Chopped
  • 2 Tbsp Couchons Creole Mustard
  • 2 Tbsp Smoked Paprika
  • 1/4 Cup White Vinegar
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Horseradish
  • 2 tsp Louisiana Hot Sauce
  • 2 Tbsp Ketchup
  • Kosher Salt
  • Freshly Ground Black Pepper To Taste
  • 1/2 tsp Cayenne or to taste


Combine all ingredients in a medium mixing bowl and and whisk until all ingredients are incorporated.  In a separate mixing bowl, combine ¼ cup First Cold Pressed Olive Oil  and whisk until thick, about 2 minutes.  Combine oil mixture into remoulade mixture and whisk until all is incoporated.

If wanting smother remolade combine the above ingredients in a food processor, process until smooth.  With the motor still running, slowly drizzle in ¼ cup First Cold Pressed Olive Oil.  Refrigerate overnight.

**For this recipe, Chef Nino blackened a fish filet to go with his remoulade sauce.