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