Remoulade Sauce

"Paul Prudhome recipe. -- This recipe was originally posted by a former Zaar member."
 
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Ready In:
20mins
Ingredients:
16
Yields:
1 1/2 cups
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ingredients

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directions

  • With motor running in food processor or blender, add ingredients one at a time until well mixed and lemon rind is finely chopped.
  • Chill in refrigerator overnight.

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Reviews

  1. excellent sauce with Shrimp Burgers.I did take out the creole mustard though
     
  2. Wow! I, who always cry for more flavor, found this sauce VERY flavorsome indeed. I made it to the letter, and I'll tell you, a little goes a long way. Will only get better over few days in the fridge. I only gave 4 stars, because I felt the horseradish pushed itself through more than it should have. I would use a little less, next time, I think. What a whimp I am, after all!
     
  3. Oh man this this is delicious! I made this to serve as a dipping sauce for Crab Cakes (#8696) to take to a work function, and it was a huge hit. It's great for dipping, and it's good mixed with mayonaise for a spicy kick to a sandwhich. The list of ingredients is a little strange and intimidating (actually, I just realized I left out the bay leaf), but don't let that put you off - this stuff is awesome.
     
  4. Very good! will use it again.....
     
  5. I loved this. I have to confess, this was a lot stronger tasting than I thought it would be and I was concerned that my family would find it too spicy, but I was wrong and they loved it. It did get even better - subtler, more interesting - after refrigeration overnight. Had it with fried catfish last night and will use it instead of hollandaise with the artichokes I am planning to make on Sunday. It will probably also be used for sandwiches with tonight's leftover roast chicken. Great recipe.
     
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Tweaks

  1. I'm impressed, you substituted mayo for the egg yolks and oil, which is the same thing anyway without the worry of raw egg. It is an excellent sauce for seafood or chicken. I have Pual Prudhomme's Louisiana Kitchen cookbook, he is an excellent Cajun chef. I will make this version next time to reduce the risk of eating raw egg. Again, I am impressed with the mayo substitute
     

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