See Also: Fish and Seafood · Sauces and Marinades
Remoulade Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2/3 cup finely chopped onion
2/3 cup finely chopped celery
2 garlic cloves, minced
1-2 green onions, thinly sliced
2-3 sprigs fresh parsley, chopped
3/4 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup Dijon or other whole grain mustard
1-2 tablespoons prepared horseradish
2 teaspoons paprika
1 teaspoon fine sea salt
freshly ground peppercorns
dash of cayenne
In food processor with steel chopping blade in place, prepare the onion, celery, garlic, green onions and parsley to chop finely but do not puree. Be careful...use off and on pulsing action. Remove to bowl and add remaining ingredients. Serve over seafood or with sliced ham, cold beef sandwiches, etc. Also a great dipping sauce for fresh vegetable sticks. Use within 3-4 days, and keep refrigerated.
Recipe created 2004-08-31.
