Rémoulade
Variations on this recipe include adding tarragon, chervil and anchovies. Rémoulade sauce is delicious as a sandwich spread, used for deviled eggs, on fresh steamed clams, lobster or oysters on the half shell. You can use it as a salad dressing and it is especially good with sliced fresh garden tomatoes and cucumber. This version is specifically made to match shrimp and avocado.
Servings 1 Quart
Ingredients
- 1/4 cup Creole mustard or whole grain mustard
- 3 tbsp horseradish fresh or prepared
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/3 cup white vinegar
- 2 tbsp Worcestershire sauce
- 1 cup finely chopped green onions
- Dash of Tabasco sauce
- 1/2 cup celery finely chopped
- 2 tbsp parsley chopped
- 1/2 cup ketchup
- 1/2 cup prepared yellow mustard
- 2 cloves garlic minced
- 3 eggs room temp
- Juice of 1 lemon
- 1 1/3 cup neutral flavored salad oil: grapeseed peanut, vegetable or canola
Instructions
- Measure and assemble all the ingredients
- Add all of the ingredients EXCEPT the oil to a food processor or blender.
- While the machine is running, slowly add the salad oil.
- Remove the sauce from the food processor and store in the fridge with a tight filling lid to let the sauce incorporate all of the flavors for about 1 hour.