THE BEST Remoulade sauce ever! You can make the sauce as a dip for just about anything.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 6 | ||
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Calories: 470 | ||
Calories from Fat: 294 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.6g | 44 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 322.2mg | 99 % | |
Sodium 796.1mg | 27 % | |
Potassium 635.4mg | 17 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 7.3g | ||
Protein 34.9g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 470
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