Nana’s Remoulade Sauce

Name: Nana’s Remoulade Sauce
Prep time: 10 min
Total time: 10 min
Yield: 2 Cups, 8-10 serving(s)
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

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Recipe 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.