| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 2 | c | Mayonnaise |
| 1/2 | c | Dijon mustard |
| 2 | tb | Sweet paprika |
| 2 | ts | Cayenne pepper |
| 1 | ts | Salt |
| 1/4 | c | Apple cider vinegar |
| 1/2 | c | Green onions; minced |
| 1/4 | ts | Tabasco sauce |
| 1/2 | c | Fresh parsley; chopped |
| 1/2 | c | Minced celery |
| 1/4 | c | Ketchup |
| 1 | ts | Minced garlic |
INSTRUCTIONS
1) Mix together by hand, you want to keep it chunky 2) This can be made ahead of time and stored in a non-metal container Suggested Wine: Voodoo Lager or (more formal)North Coast Cabernet NOTES : Use remoulade with blackened fish, cold boiled seafood like shrimp, crab meat, lobster, fish sandwiches fried, broiled, or grilled. Try this sauce on your favorite seafood. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 7, 1998
A Message from our Provider:
“Shock your mom – go to church”