50+ Friends Club Cookbook
Sauces
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Remoulade Sauce I
From the Kitchen of: Pepper
Source: From the Internet
This recipe makes about a quart of remoulade sauce, more than you will need for
a pound of shrimp, but it does NOT work in smaller quantities. The extra will keep
well in the refrigerator for 2-3 weeks.
| 1 | cup | olive oil |
| 1 | cup | vinegar |
| 1 1/3 | cups | Creole or Dijon mustard |
| 1/3 | cup | paprika |
| 1 | tablespoon | finely ground black pepper |
| 1 1/2 | teaspoons | salt |
| 1/2 | cup | white horseradish |
| 1/4 | cup | mayonnaise |
| 3 | cups | minced celery |
| 2/3 | cup | minced parsley |
| 1/3 | cup | minced onion |
In a large mixing bowl, combine the olive oil, vinegar, mustard, paprika, pepper, salt, horseradish and mayonnaise. Add the celery, parsley, and onion and mix well.
When you are ready to serve, place the shrimp in a mixing bowl, add a generous amount of the remoulade sauce (2-3 cups) and mix well.
Serve on a bed of lettuce as an appetizer or first course.