Women in Food

Red Remoulade Sauce for Fried Green Tomatoes

Yield 4 servings
2 ratings

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.


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


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.