Remoulade Sauce

Types of Remoulade

 * Traditional French Remoulade (Mayonaise based)
 * Creole Remoulade (Oil-based)
 * Creole Remoulade (Mayonaise-based)
 * Creole Remoulade (Ketchup-based)

Ingredients for Mayo-based Creole Remoulade

 * 1 cup Mayonnaise
 * 2 tablespoons whole grain mustard
 * 2 tablespoons ketchup
 * 1 tablespoon fresh lemon juice
 * 1 tablespoon worcestershire sauce
 * 1/2 cup finely chopped scallions
 * 1/4 cup finely chopped fresh flat leaf parsley
 * 1 stalk finely chopped celery
 * 2 cloves garlic, minced
 * 1 teaspoon paprika
 * 2 teaspoons hot sauce
 * 1/4 teaspoon fresh ground black pepper

Directions
Whisk together all ingredients.

Cover and chill 1 hour.

Ingredients for Oil-based Creole Remoulade

 * 18-20 Tablespoons Creole Mustard
 * 12 Tablespoons (3 ribs) Celery (minced)
 * 5 Tablespoons (or more if needed) Scallions (minced)
 * 2 Tablespoons Paprika
 * 16 Tablespoons (or more if needed) Salad Oil
 * 8 Tablespoons (or more if needed) White Tarragon Vinegar
 * 2 Tablespoons (or add more mustard) Horseradish (prepared)
 * 2 Tablespoons (add as needed/desired) Tomato Paste
 * 3 Tablespoons Parsley
 * 1 teaspoon Salt
 * 1 clove	Garlic
 * 5 dashes Worcestershire
 * 4 Tablespoons Yellow onion (minced) (i.e. 1 quarter onion)

Directions
Process all non-oil ingredients in a food processor. Slowly drizzle in oil to emulsify. Makes 5 cups. You can then marinate shrimp in this sauce over night and sever over a bed of lettuce or in mixed greens. Also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).