Remoulade Sauce

  • 1 cup Basic Mayonnaise (See Recipe)
  • 2 tablespoons Creole mustard
  • 1 tablespoon yellow mustard
  • 3 tablespoons ketchup
  • ¼ cup finely chopped green onions
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped celery
  • 1 teaspoon minced garlic
  • 2 teaspoons prepared horseradish
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper to taste
This is the sauce traditionally used to make shrimp remoulade, which is made by tossing boiled shrimp with the sauce and serving over a bed of shredded lettuce.  It can also be used as a dipping sauce for just about any kind of boiled seafood---shrimp, lobster, and crawfish.   Combine all the ingredients together in a bowl and whisk to blend.  Season with salt and pepper.  It's best used within 24 hours.     Makes about 2 cups
Free Shipping on orders of $60 or more!