Remoulade Sauce

By corlear

Chef’s Tips: If concerned about using raw eggs in this recipe, substitute an equivalent pasteurized egg product according to manufacturer’s instructions.

One of my favorite ways to use Remoulade Sauce is to warm up some crawfish tail meat and season it with a sprinkle of Creole Seafood Seasoning to serve Crawfish Remoulade.

Ingredients

• 1/4 cup ketchup
• 1/4 cup prepared horseradish
• 1/4 cup Creole mustard, such as Zatarains
• 2 tablespoons prepared yellow mustard
• 2 tablespoons white vinegar
• juice of 1/2 lemon
• 1/2 cup finely chopped green onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped parsley
• 1 garlic clove, minced
• 1 tablespoon paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• Dash Tabasco
• 1 fresh egg or pasteurized equivalent
• 3/4 cup vegetable oil

Details

Servings 3

Preparation

Step 1

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor. Cover and mix at high speed until well blended.

Remove cover and gradually add oil in a slow steady stream. Sauce will thicken to a pourable, creamy consistency.

Store in covered container in refrigerator up to 3 days.