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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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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. Ingredients:
2 large garlic cloves, pressed |
1 hard-boiled egg |
3 anchovies |
3/4 cup olive oil |
1/4 cup white wine vinegar |
1 tablespoon lemon juice |
1/2 cup ketchup |
2 tablespoons worcestershire sauce |
4 tablespoons creole mustard |
2 teaspoons dry mustard |
1 tablespoon dijon mustard |
1 tablespoon paprika |
salt and pepper |
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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