Rémoulade is a rich condiment that loves seafood and chicken. It can also be served as a dipping sauce for chilled vegetables.
Yield : Makes 1½ cups
Ingredients
- ¼ cup finely chopped celery
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped fresh parsley
- 1 anchovy fillet, drained and finely chopped
- ½ teaspoon minced garlic
- ½ cup mayonnaise
- 2 tablespoons mustard
- 2 tablespoons prepared horseradish
- 2 tablespoons ketchup
- 2 teaspoons lemon juice
- 2 teaspoons white wine vinegar
- 2 or 3 drops of Tabasco sauce
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon dry mustard
- ¼ teaspoon paprika
- ½ teaspoon salt
Directions
Combine the celery, green onions, parsley, anchovy and garlic in a bowl. Add the mayonnaise, mustard, horseradish, ketchup, lemon juice, vinegar, Tabasco sauce, Worcestershire sauce, dry mustard, paprika and salt and mix well. Store, covered, in the refrigerator.
Would you like to leave a comment about this recipe?
Add a comment