Remoulade Sauce
Makes 2 Cups
- 1 cup Mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon yellow mustard
- 3 tablespoons ketchup
- 1/4 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
- 1/2 teaspoon paprika
- Salt to taste
- Freshly ground 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.