Commander’s Palace (New Orleans) Remoulade Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1/4 cups - Creole mustard (or Dijon mustard)
  • 2 tablespoons - paprika
  • 1 teaspoons - cayenne pepper
  • 1 teaspoons - salt
  • 1/2 cups - white vinegar
  • 1 cups - finely chopped green onions
  • 1 dashes - tabasco sauce
  • 1/2 cups - finely chopped celery
  • 1/2 cups - ketchup
  • 1/2 cups - prepared yellow mustard
  • 2 cloves - garlic, minced
  • 3 - eggs, at room temperature
  • - juice of 1 lemon
  • 1 1/3 cups - salad oil
  • Directions:

    Put all ingredients for the sauce, except the oil, into a blender container. Cover and mix at high speed until well blended.

    Remove cover and gradually add oil in a steady stream while blending.

    Sauce will thicken to mayonnaise consistency. Chill.

    Makes enough for 80 medium shrimp, peeled, deveined and boiled.

    Brief Description

    Remoulade sauce in traditional New Orleans style.

    Main Ingredient:

    mustard

    Cuisine:  Creole

    Prep Time: 25 min

    Source

    Commander's Palace

    Posted By:

    vastrother@aol.com

    Posted On:

    February 25, 2017

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