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
 * ½ cup finely chopped scallions
 * ¼ cup finely chopped fresh flat leaf parsley
 * 1 stalk finely chopped celery
 * 2 cloves garlic, minced
 * 1 teaspoon paprika
 * 2 teaspoons hot sauce
 * ¼ teaspoon fresh ground black pepper

Directions

 * 1) Whisk together all ingredients.
 * 2) 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 sauce
 * 4 tablespoons yellow onion (minced) (i.e. 1 quarter onion)

Directions

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