Remoulade sauce for shellfish - great chefs

2 cups

Ingredients

Quantity Ingredient
2 tablespoons Paprika
¾ cup Mustard, Creole OR
¾ cup Mustard, Dijon
2 tablespoons Ketchup **
2 tablespoons Horseradish **
½ cup Celery hearts, finely chopped
¼ cup Onion, chopped
1 teaspoon Sugar
1 teaspoon Tabasco
2 tablespoons Parsley, chopped
1 cup Oil, cottonseed, OR
1 cup Oil, corn

Directions

** (if not using Creole mustard) Mix together all of the ingredients except the oil. Put them in a blender and blend at high speed while you drizzle in the oil to make an emulsified sauce.

The shrimp may be marinated in the sauce for 2 to 3 hours before serving to intensify the flavor.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans

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