Remoulade Sauce Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Fish and Seafood · Sauces and Marinades

Remoulade Sauce

From Dorothy McNett's recipes at

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
1/4 - 1/2 teaspoon freshly ground peppercorns
dash of cayenne

Finely chop the onion, celery, garlic, green onions and parsley using a knife or using the food processor, being careful not to puree but to nicely and finely chop. 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.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.