Remoulade sauce - white - for seafood
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| ½ | cup | Salad oil |
| 2 | tablespoons | Dry mustard |
| 1 | tablespoon | Green onion; chopped |
| 1 | tablespoon | Celery; chopped |
| 1 | tablespoon | Parsley; chopped |
| 1 | tablespoon | Horseradish (or more) |
| 2 | tablespoons | Tarragon vinegar |
| 2 | tablespoons | Tomato catsup |
| 2 | tablespoons | Paprika |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Worcestershire sauce |
| 3 | dashes | Hot sauce |
Directions
Combine all ingredients in blender. Blend until smooth. Taste and add seasonings if need be.
Chill thoroughly.
Serve with peeled cooked shrimp on a bed of lettuce.
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99