NANA'S REMOULADE SAUCE

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Nana's Remoulade Sauce image

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.

Provided by Penny Stettinius

Categories     Sauces

Time 10m

Yield 2 Cups, 8-10 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 223.7, Fat 21.8, SaturatedFat 3.1, Cholesterol 27.8, Sodium 379.2, Carbohydrate 6.6, Fiber 0.8, Sugar 4.4, Protein 2.2

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