Ready in 8 hours
This incredible cold sauce is great for dipping with shrimp, crawfish, or lobster. Crab, salmon dishes or seafood po-boy sandwiches are also wonderful with this sauce, which has its roots in France and was then popularized in New Orleans.
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mare1749 3 months agoThis sauce is awesome! Loved it on cocktail shrimp.
kgar73 4 years agoBest when refrigerated overnight. [I posted this recipe.]