Aurora Catering's

President O'Brien's Remoulade Sauce
Yield - about 3 Cups

3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onion
1/4 cup chopped celery
1/4 cup fresh lemon juice
4 tablespoons minced garlic
5 tablespoons horseradish
5 tablespoons Creole mustard
3 tablespoons yellow Mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
2 teaspoons cayenne pepper
3 teaspoons sea salt
2 teaspoons paprika
1/4 teaspoon black pepper

In a large mixing bowl, add all ingredients and whisk until well blended and firm.

Cover and store in the refrigerator for a minimum of 2 hours to allow ingredients to marry.

Plate Presentation
Serve in a chilled bowl with a spoon to ladle on top of fresh boiled shrimp or to use in Eggs O'Brien.

Chef's Notes:

This recipe was developed by President Pat O'Brien of WTAMU for our Sunday Brunch.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address:
Copyright 1995 -2011 Aurora Catering, Inc. All rights reserved.
Revised: August 20, 2011