Remoulade Sauce I
Written by
Wednesday, 22 June 2011 23:20
PDF Print E-mail
User Rating: / 0
PoorBest 

From Massons Restaurant, New Orleans; spicy accompaniment to seafood or tomatoes 1 cup mayonnaise 1 TBS finely chopped onion 1 TBS parsley 1 TBS finely chopped celery 2 TBS Dijon mustard 1 TBS horseradish 1 tsp paprika ½ tsp...

 

From Massons Restaurant, New Orleans; spicy accompaniment to seafood or tomatoes

  • 1 cup mayonnaise
  • 1 TBS finely chopped onion
  • 1 TBS parsley
  • 1 TBS finely chopped celery
  • 2 TBS Dijon mustard
  • 1 TBS horseradish
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp Tabasco sauce
  • ¼ cup olive oil
  • 1 TBS vinegar
  • ½ tsp Worcestershire sauce
  1. Combine all ingredients in a small bowl; mixing well
  2. Place covered into refrigerator overnight for best results

Makes 2 1/2 cups

 

Last Updated on Wednesday, 06 July 2011 02:58