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    Remoulade Sauce


    Source of Recipe


    Drago's

    List of Ingredients




    1 cup olive oil
    1/3 cup wine vinegar
    1/2 cup fine chopped onion
    1 cup chopped celery
    3 Tbsp. creole mustard
    3 Tbsp. horseradish
    2 Tbsp. paprika
    1 tsp. TABASCO pepper sauce
    1 tsp. salt
    1 tsp. black pepper
    1/2 tsp. cayenne pepper 1 cup mayonnaise
    2 Tbsp. chopped parsley



    Recipe



    Combine all ingredients in food processor, (or bowl) pulse (or mix) briefly to blend. Serve cold with seafood (see below). Yields 2/3 Qt.


    1 lb. Louisiana crawfish
    1 lb. Louisiana jumbo lump crabmeat
    2 lbs. Louisiana peeled and deveined shrimp (40/50) cooked


    Combine Remoulade Sauce with Louisiana Seafood. Chill and serve.

 

 

 

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