Remoulade Sauce

==Types of Remoulade==
* Traditional French Remoulade (Mayonnaise based)
* Creole Remoulade (Oil-based)
* Creole Remoulade (Mayonnaise-based)
* Creole Remoulade (Ketchup-based)
== Ingredients for Mayo-based Creole Remoulade ==
* 1 cup mayonnaise
* 2 tablespoons whole grain mustard
* 2 tablespoons ketchup
* 1 tablespoon fresh lemon juice
* 1 tablespoon Worcestershire sauce
* ½ cup finely chopped scallions
* ¼ cup finely chopped fresh flat leaf parsley
* 1 stalk finely chopped celery
* 2 cloves garlic, minced
* 1 teaspoon paprika
* 2 teaspoons hot sauce
* ¼ teaspoon fresh ground black pepper
== Directions ==
# Whisk together all ingredients.
# Cover and chill 1 hour.
== Ingredients for Oil-based Creole Remoulade ==
* 18 – 20 tablespoons Creole mustard
* 12 tablespoons (3 ribs) celery (minced)
* 5 tablespoons (or more if needed) scallions (minced)
* 2 tablespoons paprika
* 16 tablespoons (or more if needed) salad oil
* 8 tablespoons (or more if needed) white tarragon vinegar
* 2 tablespoons (or add more mustard) horseradish (prepared)
* 2 tablespoons (add as needed/desired) tomato paste
* 3 tablespoons parsley
* 1 teaspoon salt
* 1 clove garlic
* 5 dashes Worcestershire sauce
* 4 tablespoons yellow onion (minced) (i.e. 1 quarter onion)
== Directions ==
# Process all non-oil ingredients in a food processor.
# Slowly drizzle in oil to emulsify.
# Makes 5 cups.
# You can then marinate shrimp in this sauce over night and sever over a bed of lettuce or in mixed greens.
# Also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).
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Category:Sauce Recipes