Remoulade Sauce - Vinaigrette Base
(about 1 cup)
Serve as a sauce for cold boiled shrimp.
3 tbsp wine vinegar
1 to 2 tbsp prepared mustard, preferably Dijon or Dusseldorf
2 tbsp minced scallions
2 tbsp minced celery
1 tsp grated horseradish
1 tbsp minced parsley
1/2 cup plus 1 tbsp olive oil
dash of cayenne
salt and freshly ground pepper to taste
Combine vinegar with mustard, scallions, celery, horseradish and parsley. Beat in the olive oil, a little at a time, and season with cayenne, salt and pepper.
REMOULADE SAUCE FOR
SEAFOOD
1 c. mayonnaise
1 tsp. paprika
1 tsp. chopped onion
Dash of Tabasco sauce
1 tsp. horseradish
1/4 tsp. Worcestershire sauce
1 tsp. chopped celery
1 tsp. vinegar
2 tsp. Dijon mustard
1 tsp. chopped parsley
1/4 c. salad oil
Combine all and mix until well blended. Refrigerate. Keeps for at least a week. Makes about 1 1/2 cups. It is also good on green salad, deviled eggs, and any vegetable as a dip.
REMOULADE SAUCE
1/2 c. mayonnaise
1/4 c. brown creole mustard
2 tbsp. horseradish
1 tbsp. Worcestershire sauce
2 tbsp. parsley, chopped
2 med. size green onions, chopped
1 clove garlic
Juice of 1/2 lemon
Dash Tabasco
Salt to taste
Mix all ingredients together, blend well. Keep in covered jar in refrigerator. Especially good spread over boiled shrimp on shredded lettuce. Also good as a sandwich dressing.
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