Sauce Rémoulade
Updated Feb. 17, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2egg yolks
- ¼cup vegetable oil
- 3 to 4tablespoons prepared horseradish
- 1 to 2tablespoons Creole mustard (or any grainy French mustard)
- ½cup finely chopped celery
- ½cup finely chopped green onions
- ¼cup chopped fresh parsley
- ¼of a large lemon, seeded and cut into 3 pieces
- 2tablespoons ketchup
- 2tablespoons Worcestershire sauce
- 1tablespoon white-wine vinegar
- 1tablespoon Tabasco sauce
- 1tablespoon minced garlic
- 2teaspoons sweet paprika
- 1teaspoon salt
- 1bay leaf, crumbled
Nutritional analysis per serving (4 servings)
187 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender or food processor, process the yolks for 2 minutes. With the machine running, add the oil in a thin stream and then, one at a time, blend in the remaining ingredients until well mixed and the lemon rind is finely chopped.
- Step 2
To serve, toss with chilled boiled shrimp and place on a bed of shredded lettuce, garnished with tomato wedges.
Private Notes
Comments
Only thing I did differently was cut the Worcestershire in half, because I easily get overwhelmed by it, and am glad I did. But OMG y’all, this is the stuff.
Use Craig Claiborne recipe for cooking the shrimp.
Only thing I did differently was cut the Worcestershire in half, because I easily get overwhelmed by it, and am glad I did. But OMG y’all, this is the stuff.
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