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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sauce - Paul Prudhomme’s Remoulade Sauce Recipe

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This recipe for Sauce - Paul Prudhomme’s Remoulade Sauce is from Live To Eat 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:  
2 c. mayonnaise

½ c. finely chopped celery

½ c. finely chopped green onions

¼ c. chopped fresh parsley

¼ c. finely grated fresh horseradish

2 tsp. lemon juice

1 bay leaf crumbled

½ c. Creole mustard (preferred) or brown mustard

2 T. catsup

2 T. Worcestershire sauce

1 T. white vinegar

1 T. Tabasco sauce

2 T. minced garlic

2 tsp. sweet paprika

salt & black pepper to taste
Directions:
Directions:
Put mayonnaise in a food processor. One at a time, blend in the remaining ingredients until well mixed. Chill well.

Arrange peeled, boiled shrimp or other cocktail seafood on a serving plate with bowl-shaped lettuce leaves, shredded lettuce, tomatoes, black olives, and parsley. Top with remoulade sauce.

Recipe makes 4 1/2 cups.
Personal Notes:
Personal Notes:
Chef Paul Prudhomme gives us this recipe from Chef Paul Prudhomme's Louisiana Kitchen, and it is the classic!

You'll use it as a delicious sauce for other seafood as well.... and find your own favorite combos!

 

 

 

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