Directions:
- 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.
- Cover and mix at high speed until well blended.
- Remove cover and gradually add oil in a slow steady stream.
- Sauce will thicken to a pourable, creamy consistency.
- Store in covered container in refrigerator up to 3 days.
- Serving suggestion: toss boiled shrimp in remoulade sauce.
- Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1032.74 Kcal (4324 kJ) | ||
| Calories from fat | 715.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.54g | 122% | |
|---|---|---|---|
| Cholesterol | 137.95mg | 46% | |
| Sodium | 2976.58mg | 124% | |
| Potassium | 386.62mg | 8% | |
| Total Carbs | 69.87g | 23% | |
| Sugars | 8.25g | 33% | |
| Dietary Fiber | 5.91g | 24% | |
| Protein | 20.43g | 41% | |
| Vitamin C | 24mg | 40% | |
| Iron | 4.2mg | 23% | |
| Calcium | 128.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 224.49 Kcal (940 kJ) | ||
| Calories from fat | 155.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.29g | 122% | |
|---|---|---|---|
| Cholesterol | 29.99mg | 46% | |
| Sodium | 647.03mg | 124% | |
| Potassium | 84.04mg | 8% | |
| Total Carbs | 15.19g | 23% | |
| Sugars | 1.79g | 33% | |
| Dietary Fiber | 1.29g | 24% | |
| Protein | 4.44g | 41% | |
| Vitamin C | 5.2mg | 40% | |
| Iron | 0.9mg | 23% | |
| Calcium | 27.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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