instant remoulade sauce
(2 RATINGS)
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.
No Image
prep time
15 Min
cook time
method
No-Cook or Other
yield
10 serving(s)
Ingredients
- 1 tablespoon creole mustard, or more
- 2 tablespoons grated onion
- 1 pint mayonnaise
- 1/4 cup bottled horseradish
- 1/2 bottle dried chives (in spice section of grocery store)
- 1/4 teaspoon salt
- 1 tablespoon fresh squeezed lemon juice
- 1/4 teaspoon black pepper
How To Make instant remoulade sauce
-
Step 1Hand 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Dressings
Keyword:
#shrimp
Keyword:
#Seafood
Keyword:
#crabmeat
Ingredient:
Seafood
Method:
No-Cook or Other
Culture:
Southern
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