Remoulade sauce 2

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)

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