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Brennan's Classic Shrimp Remoulade

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“This recipe is from Brennan's of Houston in Your Kitchen cookbook. A great recipe!”
READY IN:
20mins
SERVES:
6
YIELD:
2 1/2 cups sauce
UNITS:
US

Ingredients Nutrition

Directions

  1. Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
  2. Cover and mix at high speed until well blended.
  3. Remove cover and gradually add oil in a slow steady stream.
  4. Sauce will thicken to a pourable, creamy consistency.
  5. Store in covered container in refrigerator up to 3 days.
  6. Serving suggestion: toss boiled shrimp in remoulade sauce.
  7. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

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