Remoulade Sauce III
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Wednesday, 22 June 2011 23:22
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4 cloves garlic, crushed and minced ½ cup finely chopped parsley 1 cup finely chopped celery 1 ½ cups sliced green onions 3 TBS finely chopped bell pepper 4 TBS Creole mustard 1 TBS Dijon style mustard 2 TBS prepared horseradish 2...

 

  • 4 cloves garlic, crushed and minced
  • ½ cup finely chopped parsley
  • 1 cup finely chopped celery
  • 1 ½ cups sliced green onions
  • 3 TBS finely chopped bell pepper
  • 4 TBS Creole mustard
  • 1 TBS Dijon style mustard
  • 2 TBS prepared horseradish
  • 2 TBS paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp Tabasco
  • ½ tsp white pepper
  • ½ tsp cayenne pepper
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 2 tsp sugar
  • 2 TBS red wine vinegar
  • 1 TBS balsamic vinegar
  • 1/3 cup distilled white vinegar
  • 2/3 cup olive oil
  1. Add all ingredients, except last 2 to a food process and blend at high speed for 2 minutes
  2. Add white vinegar and blend for 1 minute at high speed
  3. While processor runs, slowly drizzle olive oil into processor until all is used
  4. Remove sauce from processor and place into a large metal bowl; tightly cover and refrigerate for 4 hours
  5. Spoon Remoulade sauce on top of boiled seafood on top of shredded lettuce bed or serve with raw oysters

Makes 3 cups

 

Last Updated on Wednesday, 06 July 2011 02:58