Prep 10 mins
Cook 0 mins
This was my Grandmother’s sauce for boiled shrimp or crawfish, fried green tomatoes, or cold lobster. Really, the possibilities are endless. This is the best remoulade I have ever had and that is saying a lot coming from someone who grew up in New Orleans. A pretty salad can be made by placing cold, boiled and peeled shrimp over a bed of shredded lettuce, tomato slices and a dollop of this remoulade.
- In a food processor or blender blend garlic, egg, and anchovies to a smooth paste.
- Transfer to a bowl and stir in remaining ingredients.
My nephew went beans over this sauce! He said he likes it better than cocktail sauce. The only change I made was to use horseradish sauce in lieu of the anchovies. Thanks for sharing the recipe. :)