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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Seafood Remoulade


1 Celery stalk
1/3 Cup Onion, chopped
1 Cup Ketchup
3 Tbsp Lemon juice, freshly squeezed
1 tsp Creole mustard
1/4 Cup Prepared horseradish
1 Cup Mayonnaise
2 tsp Crescent City Grill Creole Seasoning
1 tsp Lawry’s Seasoned Salt
1 tsp Garlic, minced


Chop onion and celery in the food processor until it is small but not completely puréed. Place onion and celery into a mixing bowl. Add remaining ingredients and mix well. This sauce can be made and held for up to 1 week before using. Remoulade sauce tastes better if made at least 1 day in advance.

Yield:  2 cups

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