"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

REMOULADE SAUCE Recipe

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This recipe for REMOULADE SAUCE, by , is from The Clark Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Barnfield
Added: Wednesday, September 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 YOLKS FROM HARD COOKED EGGS - 4 CLOVES GARLIC CHOPPED FINE - 3 TBSP. CREOLE OR DARK MUSTARD - 2 TBSP. MUSTARD - 4 CUPS MAYONNAISE, NOT MIRACLE WHIP - 2 TBSP. PAPRIKA - 3 TBSP. HORSERADISH, OR MORE TO SUIT YOUR TASTE - 2 TBSP. LEA & PERRIN - DASH OF TABASCO SAUCE - 4 TBSP. (HEAPING) CHOPPED PARSLEY - SALT & PEPPER TO TASTE

Directions:
Directions:
Use a blender to mix all ingredients together.
Store in air tight container and refrigerate 12 hours before serving.

Number Of Servings:
Number Of Servings:
Makes 1 quart
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Our Mom, Mary Ann acquired this recipe from a Chef at a Seafood Restaurant in Houston, Texas over 36 years ago. It has become a family tradition to serve this during Holidays when we have Seafood, Ham or Turkey.

 

 

 

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