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1/1 Photo of Nana’s Remoulade Sauce
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.
Units: US | Metric
Serving Size: 1 (48 g)
Servings Per Recipe: 8
The following items or measurements are not included:
white wine vinegar