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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

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

About this Recipe

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