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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 The Great Angelette Family 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
1 clove garlic
1 tbsp. chopped parsley
4 tbsp. hot Creole mustard
2 tbsp. paprika
Salt and pepper
1/3 cup vinegar
2/3 cup olive oil
Directions:
Directions:
Put the onions, celery, garlic and parsley in a food processor and process to a paste. Add paprika and mustard. Stir. pour in vinegar and mix without grinding any further. Whisk or process in olive oil, a little at a time. Stir and taste for salt and pepper. This will keep in the refrigerator in a tightly covered container for several weeks.

Serve over fried green tomatoes or top cold boiled shrimp on a bed of lettuce.
Personal Notes:
Personal Notes:
This is the sauce for leftover chilled shrimp or to top fried green tomatoes.

 

 

 

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