Remoulade Sauce
Ingredients
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2 egg yolks
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1/4 cup vegetable oil
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1/2 cup celery, finely chopped
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1/2 cup green onions, finely chopped
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1/4 cup fresh parsley, chopped
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1/4 cup fresh horseradish, finely grated (can use prepared)
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1/4 lemon, seeded
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1 bay leaf, crumbled
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2 tablespoons mustard, Creole (preferred) or brown
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2 tablespoons catsup
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2 tablespoons Worcestershire sauce
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1 tablespoon prepared mustard
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1 tablespoon white vinegar
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1 tablespoon tabasco sauce
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1 tablespoon garlic, minced
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2 teaspoons paprika, sweet
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1 teaspoon salt
Instructions
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In a blender or food processor, beat the egg yolks 2 minutes.
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With the machine running, add the oil in a thin stream.
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One at a time, blend in the remaining ingredients until well mixed and lemon rind is finely chopped.
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Chill well.
Notes:
Source: Chef Paul Prudhomme’s Louisiana Kitchen
Yield: 1-1/2 cups
Serving Ideas : Serve with Shrimp Remoulade.
