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Remoulade Sauce Georgia Style

Inspired by Georgia Entertains Cookbook

I have done another version of this sauce in a different recipe (recipe link),the first remoulade sauce was cajun-inspired. The versatility of this traditional remoulade is unbeatable, as showcased by the fact that I served it with two different dishes: one with salmon served over ratatouille and topped with the sauce, while the other, a sweet potato, topped it with the ratatouille, oven baked chickpeas and remoulade. This sauce has a way of turning a simple baked potato, or a grilled fish or as a side sauce to roasted chicken into a complete meal.

Remoulade Sauce Georgia Style


  • 1 cup Veganaise

  • 1 hard boiled egg, peeled and chopped

  • 1/2 cup celery, diced

  • 1 garlic clove, minced

  • 1 tablespoon dijon mustard

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Worcestershire sauce

  • Salt and pepper

Yields: 2 cups

Prep Time: 10 minutes

Cook Time: none


  1. Combine all the ingredients in a bowl.

  2. Cover and place in the refrigerator until ready to serve.

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