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Sauce: Cajun Remoulade Sauce




Source of Recipe


Cynthia Robichaux Smith


List of Ingredients




1 Qt Mayonnaise, (not salad dressing)
2 Tbl Paprika
2 Tbl Worcestershire sauce
4 Eggs, hard boiled
3 Tbl Horseradish sauce
3 Tbl Creole (or dark mustard)
4 Cloves garlic, chopped
4 Tbl White vinegar
Salt and pepper, to taste
4 Tbl Fresh parsley, chopped


Recipe



Whirl all the ingredients in blender or processor, add salt and pepper to taste. Refrigerate 12 hours before using. Will keep several weeks in refrigerator.


This sauce is basically for use over shrimp, as a cocktail, but can be used for many other things such as : a great dip, a spread for chicken sandwiches, and as a dressing for any green salad.

Makes 6 cups.