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"Those who forget the pasta are condemned to reheat it."--Unknown

REMOULADE SAUCE Recipe

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This recipe for REMOULADE SAUCE is from The Clark Family and Friends Cookbook Project, 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:  
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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