red lobster's remoulade sauce
- Categories
- None
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Mayonnaise |
| ½ cup | Dijon mustard |
| 2 tablespoons | Sweet paprika |
| 2 teaspoons | Cayenne pepper |
| 1 teaspoon | Salt |
| ¼ cup | Apple cider vinegar |
| ½ cup | Green onions; minced |
| ¼ teaspoon | Tabasco sauce |
| ½ cup | Fresh parsley; chopped |
| ½ cup | Minced celery |
| ¼ cup | Ketchup |
| 1 teaspoon | Minced garlic |
1) Mix together by hand, you want to keep it chunky 2) This can be made ahead of time and stored in a non-metal container Suggested Wine: Voodoo Lager or (more formal)North Coast Cabernet NOTES : Use remoulade with blackened fish, cold boiled seafood like shrimp, crab meat, lobster, fish sandwiches fried, broiled, or grilled. Try this sauce on your favorite seafood. Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 7, 1998
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