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1-Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
2-Cover and mix at high speed until well blended.
3-Remove cover and gradually add oil in a slow steady stream.
4-Sauce will thicken to a pourable, creamy consistency.
5-Store in covered container in refrigerator up to 3 days.
6-Serving suggestion: toss boiled shrimp in remoulade sauce.
7-Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
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