Try this Cajun Remoulade Sauce recipe, or contribute your own.Suggest a better description
Whirl all the ingredients in blender or processor, add salt and pepper to taste. Refrigerate 12 hours before using. Will keep several weeks in refrigerator. This sauce is basically for use over shrimp, as a cocktail, but can be used for many other things such as : a great dip, a spread for chicken sandwiches, and as a dressing for any green salad. Makes 6 cups. This is my friend Cynthia Smiths (nee Robichaux) recipe. I had it most recently when she brought it as an item for our tailgate picnic (for dipping shrimp) when we spent several days at the Round Top Antique Festival. It is published in Potluck on the Pedernales (Community Garden Club of Johnson City, Texas). Cyn is business manager for this cookbook and its sequel, Potluck on the Pedernales, Second Helping. She contributed quite a few recipes to both. >From the cookbook: "A family recipe from my Acadian relatives in South Louisiana, near New Iberia where good food and good times prevail. " Recipe by: Cynthia Robichaux Smith Posted to recipelu-digest Volume 01 Number 412 by Lou Parris
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|Serving Size: 1 Serving (3116g)|
|Recipe Makes: 1|
|Calories from Fat: 6601 (74%)|
|Amt Per Serving||% DV|
|Total Fat 733.5g||978 %|
|Saturated Fat 124.1g||620 %|
|Monounsaturated Fat 208.1g|
|Polyunsanturated Fat 355.7g|
|Cholesterol 4719.2mg||1452 %|
|Sodium 15449.3mg||533 %|
|Potassium 3080mg||81 %|
|Total Carbohydrate 497g||146 %|
|Dietary Fiber 17.4g||70 %|
|Sugars, other 479.7g|
|Protein 151g||216 %|
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Calories per serving: 8971
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