| 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
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