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Remoulade Sauce

Add a little spice to your Mardi Gras seafood with this great remoulade recipe!

Remoulade Sauce Remoulade Sauce
  • 2 eggs
  • 4 tbs paprika
  • 2 tsp salt
  • 1/2 Creole Mustard
  • 1 1/2 pints olive oil
  • 1/2 cup vinegar
  • 1 lemon
  • 1/2 cup shallots
  • 1/2 cup celery
  • 5 stalks parsley
  • 1/4 cup catsup
  • 3 bay leaves
  • 2 tbs horseradish
  • Tabasco to taste

Remoulade Sauce Remoulade Sauce


Combine eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly and whisk briskly until thickened; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crabmeat.