Remoulade Sauce II
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Wednesday, 22 June 2011 23:21
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Claudia 16 ounces mayonnaise 1 large jar Zataran’s Creole Mustard 1 bunch green onions, finely sliced 1 cup finely chopped celery 1 TBS lemon juice 1 tsp Worcestershire Sauce 1 tsp Tabasco Sauce ½ tsp lemon pepper...

 

  • 16 ounces mayonnaise
  • 1 large jar Zataran’s Creole Mustard
  • 1 bunch green onions, finely sliced
  • 1 cup finely chopped celery
  • 1 TBS lemon juice
  • 1 tsp Worcestershire Sauce
  • 1 tsp Tabasco Sauce
  • ½ tsp lemon pepper seasoning
  • ½ of a small jar of prepared horseradish
  1. Combine all ingredients into a mixing bowl, cover and refrigerate overnight;

Quantity for 4 pounds boiled shrimp
Optional to marinate the boiled shrimp in the marinade for 24 hours

 

Last Updated on Tuesday, 19 July 2011 02:40