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Remoulade Sauce

foodlover's picture
Ingredients
  Mayonnaise 1 Pint
  Sauce 10 Ounce
  Olive oil 3⁄4 Cup (12 tbs)
  Creole mustard/Poupon 8 Ounce
  Prepared horseradish 1⁄2 Cup (8 tbs)
  Catsup 1 Cup (16 tbs)
  Wine vinegar 2 Tablespoon
  Lea & perrins worcestershire sauce 2 Tablespoon
  Louisiana hot sauce 2 Teaspoon
  Salt To Taste
Directions

Mix mayonnaise and Durkee sauce, pour in olive oil and beat as if you are making mayonnaise.
Add creole mustard, beat some more.
Add horseradish, beat some more again.
Add catsup, and yes, that's right, beat some more.
Add wine vinegar, still beating.
Then the Lea & Perrins, beating all the time, then the hot sauce, beating some more (this is Louisiana hot sauce made from cayenne pepper, not tabasco pepper).
You may prefer ground cayenne pepper, but be careful with that.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Mayonnaise
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Servings: 
32

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