Red lobster's remoulade sauce
4 Servings
Ingredients
| Quantity | 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 |
Directions
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