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.

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

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.