Remoulade Sauce A La New Orleans
From twill10 8 years ago
- 40 mins. to make
- Serves 2 to 4
"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."
Ingredients
- Printed From Allrecipes.com shopping list
- Remoulade Sauce a la New Orleans shopping list
- Prep shopping list
- 20 m shopping list
- Ready In shopping list
- 20 m shopping list
- Recipe By:COOKINCOWGIRLS shopping list
- Ingredients shopping list
- 1 cup mayonnaise shopping list
- 1/4 cup chili sauce shopping list
- 2 tablespoons Creole mustard shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 tablespoon Louisiana-style hot sauce, or to taste shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1 teaspoon Worcestershire sauce shopping list
- 4 medium scallions, chopped shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 2 tablespoons chopped green olives shopping list
- 2 tablespoons minced celery shopping list
- 1 clove garlic, minced shopping list
- 1/2 teaspoon chili powder shopping list
- 1 teaspoon salt, or to taste shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1 teaspoon capers, chopped (optional) shopping list
How to make it
- this would be enough for 2 to 4 servings about 5 shrimp per order
- Directions
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
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