Remoulade sauce 2

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Recipe by: abdulhak

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Creole mustard 1 ea Rib celery - finely chopped
4 tb Tarragon vinegar 2 tb Finely chopped green onions
2 tb Catsup 2 tb Mayonnaise
2 ts Horseradish 1/4 ts Thyme
2 ts Paprika 1 ts Garlic powder
1/2 c Pure olive oil Salt and cayenne pepper to
2 ea Hard-boiled egg yolks -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)