Remoulade sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Mayonnaise |
| 1 | cup | Ketchup |
| 1 | each | 10 oz bottle Durkee's sauce |
| 2 | tablespoons | Wine vinegar |
| 2 | tablespoons | Lea & Perrins |
| ¼ | cup | Olive oil |
| 1 | cup | Creole or poupon mustard |
| 2 | teaspoons | Louisiana hot sauce |
| ½ | cup | Prepared horseradish |
| 1 | x | Salt if needed |
Directions
Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient.
Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no." From Justin Wilson's "Outdoor cooking With Inside Help"