Arnaud remoulade sauce

1 servings

Ingredients

Quantity Ingredient
¼ cup Prepared horseradish
¼ cup Creole mustard
½ cup Tarragon vinegar
2 tablespoons Catsup
1 tablespoon Paprika
1 teaspoon Salt
1 large Clove Garlic
1 cup Salad oil
⅓ cup Green onions -- sliced
½ cup Celery -- sliced
½ teaspoon Cayenne pepper

Directions

Place all ingredients in blender or processor; puree. Pour sauce over boiled, peeled shrimp and allow to marinate at least 4 hours. Source: Arnaud's Restaurant NOLA

Recipe By : Arnaud's Restaurant From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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