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Nana’s Remoulade Sauce

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“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
SERVES:
8-10
YIELD:
2 Cups
UNITS:
Metric

Ingredients Nutrition

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.

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