My sister Lorna and I have had endless discussions about remoulade sauce. There is no definitive answer, and we will never agree, but every time we go to a restaurant that serves the sauce we order some. If it is pink (usually from paprika) my sister Lorna wins; if it is white with no evidence of pink, I'm the winner.
However, this is our great-grandmother's recipe, so it rules. And, it is not pink...I win! The recipe below is exactly as Great-Grandma Clara Prevost Labauve wrote it out and made it.
This is ideal for raw or cooked vegetables, or Toasted Cayenne French Bread Slices.
Yield: About 2 Cups
- 1 cup top-quality mayonnaise
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onions
- 1/4 cup minced fresh parsley
- 1 tablespoon Cajun, Creole, or stone-ground (brown) mustard
- 2 teaspoons prepared horseradish (in a jar)
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cloves garlic, minced
- 1 hard-cooked egg, chopped
Whisk all ingredients together until well combined.
Serve with a platter of raw veggies or baguette slices.
Other fast and fabulous party foods:Spicy Roasted Garbanzo Beans
Creole White Bean Dip
Hot Garlic-Orange Olives
Hot Creole Black Bean Dip
Toasted Cayenne French Bread Slices
Green Onion & Pepper Mini Biscuits
Cajun Creamy Cheesy Crab Spread
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