Remoulade Sauce Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Ingredients
| Mayonnaise | 1 Pint | |
| 1 10-oz. bottle Durkee's famous sauce | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Creole mustard | 1 Cup (16 tbs) | |
| Prepared horseradish | 1/2 Cup (16 tbs) | |
| Catsup | 1 Cup (16 tbs) | |
| Wine vinegar | 2 Tablespoon | |
| Lea & perrins worcestershire sauce | 2 Tablespoon | |
| Louisiana hot sauce | 2 Teaspoon | |
| Salt, if needed | ||
Directions
Mix mayonnaise and Durkee sauce, pour in olive oil and beat as if you are making mayonnaise.
Add creole mustard, beat some more.
Add horseradish, beat some more again.
Add catsup, and yes, that's right, beat some more.
Add wine vinegar, still beating.
Then the Lea & Perrins, beating all the time, then the hot sauce, beating some more (this is Louisiana hot sauce made from cayenne pepper, not tabasco pepper).
You may prefer ground cayenne pepper, but be careful with that.
Add creole mustard, beat some more.
Add horseradish, beat some more again.
Add catsup, and yes, that's right, beat some more.
Add wine vinegar, still beating.
Then the Lea & Perrins, beating all the time, then the hot sauce, beating some more (this is Louisiana hot sauce made from cayenne pepper, not tabasco pepper).
You may prefer ground cayenne pepper, but be careful with that.
Chef
