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Remoulade Sauce Recipe

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This recipe for Remoulade Sauce is from Research Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Large Batch (enough for 6-8 lbs of shrimp or crabmeat)
Directions:
Directions:
Mix in a bowl
1 pint of mayonnaise
1/2 pint of French dressing
1/2 pint (or to taste) of Cross & Blackwell seafood cocktail sauce

Chop fine, fine, fine
6 stalks fresh celery
1/2 small onion
1/2 small green pepper
2 cloves garlic
1 small jar (2 oz) pimentos

Stir into mayonnaise mix and place in refrigerator in a covered container. Let stand 24 hours or longer for better flavor. Sauce will last 6-8 weeks as long as it is refrigerated.
Personal Notes:
Personal Notes:
This recipe was given to me by a very good friend Roy Schoonover that I worked with for 15 years at Stewart & Stevenson. He was an excellent cook and lived at Jamaica Beach.

 

 

 

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