Aurora Catering's

Remoulade Sauce
Yield - about 3 Cups

Ingredients
1 CUP MAYONNAISE
1/2 CUP OLIVE OIL (Chef’s Choice- Standard or Extra Virgin)
1/2 CUP CREOLE MUSTARD
2 TSP PREPARED HORSERADISH
1/2 CUP KETCHUP
1 TBSP MUSHROOM SOY
1 TSP CAYENNE BASED HOT SAUCE
1/4 TSP SALT
1/2 CUP BALSAMIC VINEGAR

Method
In a large mixing bowl, slowly add olive oil to the mayonnaise, whisking until the mixture becomes firm again. Add all ingredients except the vinegar and whisk until well blended and firm. Slowly add the vinegar while whisking, continue until all vinegar is used and the sauce is firm.

Cover and store in the cooler

Alternate Method
2 TSP FRESH GARLIC (Minced fine)
Add minced garlic to your remoulade sauce, this will make it much more Creole!

Plate Presentation
Serve in a chilled bowl with a spoon to ladle on top of fresh boiled shrimp.

Chef's Notes:

If you want to make your Remoulade Sauce from Scratch try this RECIPE.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 -2009 Aurora Catering, Inc. All rights reserved.
Revised: August 20, 2011