Galatoire's Seafood Remoulade Sauce

Galatoire's Seafood Remoulade Sauce
Galatoire's Seafood Remoulade Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    rib celery

  • 4

    scallions

  • 1

    cup parsley leaves, large stems trimmed

  • 1/4

    large onions

  • 1/2

    cup ketchup

  • 1/2

    cup tomato puree

  • 1/2

    cup Creole mustard*

  • 1/2

    cup red wine vinegar

  • 1

    tablespoon prepared horseradish

  • 1

    teaspoon Worcestershire sauce

  • 1/4

    cup salad oil

  • 3

    tablespoons paprika

Directions

In a food processor fitted with the metal blade, mince the celery, scallions, parsley and onions. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, Worcestershire and oil; use on/off pulses to combine. Add paprika and process to combine. Refrigerate sauce 6 to 8 hours before serving. Makes 2 cups.

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