Remoulade Sauce
Ingredients
- 1 cup vinegar
- 1/2 cup lemon
- 3 (6 ounce) jars Creole hot mustard
- 4 T. paprika
- 1 jar horseradish
- 1/2 cup mayonaise
- 3 cups olive oil
- salt and pepper
- 3 bunches green onions, tops and bottoms, finely chopped
- 1 bunch parsley, finely minced
Instructions
Mix together the first six ingredients well. Add olive oil and beat vigorously. Add onions and parsley.
This sauce keeps well refrigerated. The more it stands, the better it tastes.
For a coctail party, mariante 5-10 pounds boiled (peeled) shrimp. Serve ice cold or individually on a bed of shredded lettuce with Remoulade on top.
This sauce keeps well refrigerated. The more it stands, the better it tastes.
For a coctail party, mariante 5-10 pounds boiled (peeled) shrimp. Serve ice cold or individually on a bed of shredded lettuce with Remoulade on top.
Recipe Info
Views
776
Date
August 20, 2003
Categories
Soups and Sauces