Instant Remoulade Sauce Recipe

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Instant Remoulade Sauce

Lynn Troutman

By
@bigmammaalso

I found this recipe when trying to duplicate a restaurant recipe for same...this is better than the restaurant one. Be sure to let the sauce sit for awhile to allow the flavors to meld together.


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Serves:

10

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

1 Tbsp
creole mustard, or more
2 Tbsp
grated onion
1 pt
mayonnaise
1/4 c
bottled horseradish
1/2 bottle
dried chives (in spice section of grocery store)
1/4 tsp
salt
1 Tbsp
fresh squeezed lemon juice
1/4 tsp
black pepper

Directions Step-By-Step

1
Hand mix all ingredients together. Sauce is best after 24 hours in the refrigerator. This is also an excellent cold sauce for a shrimp and pasta salad or any seafood salad.

About this Recipe

Course/Dish: Dressings
Main Ingredient: Seafood
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #shrimp, #Seafood, #crabmeat