Beer makes batters better, meat more tender, and sauces more flavorful.
Simple Remoulade Sauce
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- #78789
Use this simple remoulade as a dip for fried seafood or boiled shrimp, drizzled on a po boy sandwich, or with french fries.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 cup mayonnaise
1/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons ketchup
3 tablespoons Creole mustard
2 tablespoons prepared horseradish
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground black pepper
1 teaspoon salt, or to taste
directions
Combine all the ingredients in a food processor. Pulse process until the remoulade is the desired consistency.
Use the remoulade sauce immediately or store in a covered container in the refrigerator for up to 1 week.
nutrition data
Nutritional data has not been calculated yet.
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