Remoulade Sauce I

By Master Chef on September 28th, 2011 · In Desserts, Sandwiches, Sauces and Gravies, Seafood, Techniques, Vegetables

Justin Wilson’s wonderful recipe is nothing less than an American gastronomic treasure. Great on salads, sandwiches or shellfish!

Remoulade Sauce I

Author: Epicurus.com Kitchens

Recipe type: Sauces

Serves: 10

Ingredients

1 pint mayonnaise
1 Cup ketchup
1 10 ounce bottle Durkee's sauce
2 Tablespoons wine vinegar
2 Tablespoons Worcestershire sauce
1/4 Cup olive oil
1 Cup Creole or Poupon mustard
2 teaspoons Louisiana hot sauce
1/2 Cup prepared horseradish
salt if needed

Instructions

Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add Creole or Poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea and Perrins, and Louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce.

Notes

Some of my friends say they even like this over some desserts, but I don't believe them, no.

From Justin Wilson's "Outdoor cooking With Inside Help"

Use this wonderful sauce with celery root slaw, crabcakes, grilled salmon, hamburgers or barbecued meats.

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