Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Creole mustard |
| 4 tablespoons | Tarragon vinegar |
| 2 tablespoons | Catsup |
| 2 teaspoons | Horseradish |
| 2 teaspoons | Paprika |
| ½ cup | Pure olive oil |
| 2 eaches | Hard-boiled egg yolks |
| 1 each | Rib celery - finely chopped |
| 2 tablespoons | Finely chopped green onions |
| 2 tablespoons | Mayonnaise |
| ¼ teaspoon | Thyme |
| 1 teaspoon | Garlic powder |
| \N \N | Salt and cayenne pepper to taste |
Put all the ingredients in a blender (or use the mixing blade of your food processor) and fold together well. Then place the sauce in your refrigerator and chill for about 2 hours before serving.
Author's Note: This is as close as you'll come to Remoulade sauce, since the original recipe is a closely guarded secret in New Orleans.
Source: Frank Davis Seafood Notebook Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 05-10-95 (1807)