Galatoire's Seafood Remoulade Sauce
By Joelene
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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
Details
Preparation
Step 1
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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