We paired red remoulade, a tomato-based sauce, with our fried green zucchini because that’s how Upperline Restaurant served their fried green tomatoes, but you can also use white remoulade, which is mayonnaise-based.
Women in Food
Red Remoulade Sauce for Fried Green Tomatoes
Ingredients
½ cup Creole mustard
2 tablespoons ketchup
2 teaspoons finely chopped garlic
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1½ teaspoons paprika
¼ teaspoon ground white pepper
⅛ teaspoon ground black pepper
⅛ teaspoon ground red pepper
Kosher salt, to taste
½ cup olive oil
¼ cup minced celery stalk with leaves
2 tablespoons grated yellow onions
1 tablespoon minced green onions (green part only)
1½ teaspoons minced fresh parsley
Directions
In a small bowl, stir together mustard, ketchup, garlic, Worcestershire sauce, lemon juice, paprika, white pepper, black pepper, red pepper, and salt. Whisk in olive oil in a slow, steady stream until emulsified. Add celery, onions, green onion, and parsley, stirring until well combined. Cover and refrigerate until ready to use.
