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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Remoulade Sauce Recipe

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This recipe for Remoulade Sauce is from Chef Anna's Cookbook, 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:  
1 bunch green onions
1 stalk celery
2 cloves garlic
1 sprig parsley
5 tablespoons Creole (hot) mustard
2 tablespoons paprika
Salt and pepper
1/3 cup vinegar
2/3 cup olive oil
Directions:
Directions:
Using food processor mince very fine the onions, celery, garlic and parsley. Add mustard, paprika, salt and pepper. Add vinegar and mix thoroughly, then gradually add olive oil. Refrigerate. Marinate boiled, peeled shrimp in this sauce and serve on shredded lettuce with a garnish of tomato wedges or serve on the side.
Number Of Servings:
Number Of Servings:
Makes 1 quart.
Personal Notes:
Personal Notes:
reference: Galatoire's Restaurant

 

 

 

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