Nana’s Remoulade Sauce

Submitted by Penny Stettinius

"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."

 

• Ready In: 10mins
• Ingredients: 13
• Yields: 2 Cups
• Serves: 8-10

ingredients

• 2 large garlic cloves, pressed
• 1 hard-boiled egg
• 3 anchovies
• 3⁄4 cup olive oil
• 1⁄4 cup white wine vinegar
• 1 tablespoon lemon juice
• 1⁄2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 4 tablespoons creole mustard
• 2 teaspoons dry mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon paprika
• salt and pepper

directions

1. In a food processor or blender blend garlic, egg, and anchovies to a smooth paste.
2. Transfer to a bowl and stir in remaining ingredients.
3. Refrigerate.

Reviews

[2Bleu]

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. :)