Yield - about 3 Cups
1 CUP MAYONNAISE
1/2 CUP OLIVE OIL (Chefs 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
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
2 TSP FRESH GARLIC (Minced fine)
Add minced garlic to your remoulade sauce, this will make it much more Creole!
Serve in a chilled bowl with a spoon to ladle on top of fresh boiled shrimp.
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