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New Orleans-Syle Remoulade Sauce

New Orleans-Syle Remoulade Sauce

This delicious New Orleans-syle remoulade sauce is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad.

The Martha Stewart Show, May Spring 2008 http://www.marthastewart.com/334766/new-orleans-syle-remoulade-sauce
5
Rated
100100(1)1
  • Yield Makes about 1 1/2 cups

Ingredients

    • 1 cup mayonnaise
    • 1/2 cup finely chopped scallions, green parts only
    • 2 tablespoons finely chopped fresh flat-leaf parsley
    • 2 tablespoons finely chopped celery
    • 2 tablespoons Creole, or other whole-grain mustard
    • 2 tablespoons ketchup
    • 1 tablespoon tomato paste
    • 1 1/2 teaspoons minced garlic
    • 3 teaspoons sweet paprika
    • 1 teaspoon hot sauce, such as Crystal
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

Directions

  1. Place all ingredients in the bowl of a food processor; process until well combined. Transfer mixture to a nonreactive airtight container. Chill thoroughly before using. Sauce may be kept, refrigerated, up to two days.

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