Remoulade Sauce.
Cajun Remoulade Sauce


Remoulade Sauce.

1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 teaspoons prepared horseradish
4 anchovies, minced
1 tablespoon minced capers
2 tablespoons minced celery
3 tablespoons red wine vinegar
2/3 cup olive oil


Combine all ingredients; whisk together until well blended.
Makes about 1 1/2 cups of remoulade sauce.




Cajun Remoulade Sauce

2 cups mayonnaise
2 tablespoons catsup
2 tablespoons mustard (Cajun or deli style)
1 tablespoon parsley (chopped fresh)
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish
2 cloves garlic
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika

Mix all ingredients well in a mixer.
If you're not sure how spicy you want it, save the cayenne pepper for last
and add a little at a time.
Refrigerate overnight.
Buy a 16oz jar of mayo, use the whole jar for the sauce, then pour sauce
back into the jar.


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