Remoulade Sauce

Jaclyn Covington

By
@divanana

Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.


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Serves:

Makes 3 cups

Prep:

10 Min

Cook:

1 Hr

Method:

No-Cook or Other

Ingredients

1 c
mayonnaise
2 Tbsp
whole grain mustard
2 Tbsp
ketchup
1 Tbsp
fresh lemon juice
1 Tbsp
worcestershire sauce
1/2 c
finely chopped scallion
1/4 c
finely chopped fresh flat leaf parsley
1 stalk(s)
finely chopped celery
2 clove
garlic, minced
1 tsp
paprika
2 tsp
hot sauce or to taste
1/4 tsp
fresh ground black pepper

Directions Step-By-Step

1
Whisk together all ingredients.
Cover and chill 1 hour.

About this Recipe

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: Cajun/Creole