Mrs. Lyn's Homemade Rémoulade

     Not all of Destination Crappie's household food staples are invented within our headquarters, especially when it comes to the Creole and Cajun inspired dishes of our Louisiana friends, which have become as fundamental in our home as macaroni and cheese. We were lucky enough to spend about a year being neighbors to Lyn Hill and her husband, Rick, when we called Lake D'arbonne, LA home. As truly some of the best neighbors the world has to offer, we miss the Hills regularly, but, if it's possible, we may miss Mrs. Lyn's cooking even more.
   This Louisiana-style rémoulade recipe comes straight to us from Mrs. Lyn's kitchen, but she directs the credit to Tommy "Stow" Sutton's grandmother, another Louisiana native. No matter whom you send your thanks to, thankful is one thing we promise you will be after whipping up your first batch. Served best over crappie cakes and other seafood cakes, we also use rémoulade as a dipping sauce on anything from fried fish to french fries. The recipe makes a pretty hefty batch, so make sure you have a storage container ready (we like to use an emptied mayonnaise jar), because you are not going to want to throw these extras away!


  • 1/2 cup minced celery (about 2 stalks)
  • 1/2 cup minced green onion
  • 1 clove garlic, minced
  • 4 tbl horseradish musard
  • 2 tbl ketchup
  • 1 tsp salt
  • 2 cups mayonnaise
  • Juice from 1/2 of a lemon
  • 1/2 tsp cayenne pepper


  1. Combine all ingredients and purée.
  2. Refrigerate.

Note: If doubling the recipe for any reason, do NOT double cayenne pepper.