Email to Cat      

.Basic Sauce Rémoulade

Source of Recipe

From "My New Orleans" by John Besh


Recipe Introduction

"Rémoulade recipes vary from cook to cook. This is the one I prefer. I toss it with shrimp, crabmeat, crawfish, lobster, lettuces, or celery root; or spice it up as a dip. Make this a day ahead, and let its flavors develop overnight in the refrigerator."

List of Ingredients

â—¦  1 cup mayonnaise
â—¦  ¼ cup Dijon mustard
â—¦  2 tablespoons prepared horseradish
â—¦  2 tablespoons chopped fresh parsley
â—¦  1 shallot, minced
â—¦  1 clove garlic, minced
â—¦  1 tablespoon white wine vinegar
â—¦  1 teaspoon fresh lemon juice
â—¦  1 teaspoon hot sauce
â—¦  ½ teaspoon sweet paprika
â—¦  ¼ teaspoon cayenne pepper
â—¦  ¼ teaspoon garlic powder
â—¦  Salt


Recipe

Combine all the above ingredients in a large bowl and stir well, then add salt.

Transfer the sauce to a container with a cover and refrigerate.

Makes 1 ½ cups