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Simple Remoulade Sauce 



This versatile sauce is equally at home with chicken and beef, although



it's usually associated with seafood.  And that, of course,  is crab



cakes.  This sauce tends to keep well when stored in a container with a



tight-fitting lid.









Like tartar sauce, remoulade sauce starts with mayonnaise.  But unlike tartar



sauce, it has a lot more ingredients.  And those usually depend on the area of



the country in which it's made.  My remoulade sauce always has horseradish



in it because I like the zing.  We also grow it, so it's always handy.

Remoulade sauce can also be used on:

•  Fried green tomatoes

  Roast beef

•  Fried fish

•  Hot dogs and hamburgers

•  French fries

•  Fried pickles

•  Shrimp

•  Lobster

•  Great on a po' boy sandwich



Simple Remoulade Sauce





•  1 cup mayonnaise

•  1 Tbsp vinegar


•  ½ tsp Worchestershire sauce

•  1-2 Tbsp prepared mustard



•  1 Tbsp finelychopped parsley

•  1 Tbsp finelychopped onion

•  1 Tbsp finely chopped celery

•  1 Tbsp prepared horseradish

•  1 tsp paprika (smoked if you have it)

•  ½ tsp sea salt

•  Hot sauce (start with a little)


1. In a medium bowl, whisk together the first 4 ingredients; add the



remaining ingredients and blend well.  Add more mayonnaise, a teaspoon at



a time, if the mixture seems too stiff.

2.  Spoon into a jar with a tight-fitting lid.  Refrigerate at least 2 hours.  


•  By adding 2 teaspoons of Creole (or Cajun) seasoning and substituting

   Creole mustard for the prepared mustard you are creating Louisiana style


   remoulade sauce.



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