Remoulade sauce
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Sauces
Amount Measure Ingredient — Preparation Method
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1 pint Mayonnaise
1 cup Ketchup
1 each 10 oz bottle Durkee’s sauce
2 tablespoons Wine vinegar
2 tablespoons Lea & Perrins
1/4 cup Olive oil
1 cup Creole or poupon mustard
2 teaspoons Louisiana hot sauce
1/2 cup Prepared horseradish
Salt if needed
Mix mayonnaise and Durkee’s Famous Sauce. Pour in olive oil gradually.
Beat as if you are making mayonnaise. Add creole or poupon mustard, beat
some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and
louisiana hot sauce, beating after each ingredient.
Pour over shrimp on salad or use as a sandwich sauce. “Some of my friends
say they even like this over some desserts, but I don’t believe then, no.”
From Justin Wilson’s “Outdoor cooking With Inside Help”
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