- 1/2 cup minced celery
- 1/2 cup minced green onions
- 1/4 cup mayonnaise
- 1/4 cup prepared horseradish
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons Creole mustard
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon distilled white vinegar
- 1 tablespoon hot pepper sauce (such as Tabasco®)
- 1/8 lemon (with rind), seeds removed
- 1 tablespoon minced garlic
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 bay leaf, crumbled
- Blend celery, green onion, mayonnaise, horseradish, parsley, Creole mustard, ketchup, Worcestershire sauce, Dijon mustard, vinegar, hot pepper sauce, lemon, garlic, paprika, salt, and bay leaf in a food processor, adding ingredients gradually with motor running, until lemon rind is finely chopped and sauce is well-blended. Chill sauce in refrigerator for at least 2 hours.
03/30/2018
recipepes.com
Remoulade Sauce with Horseradish, recipe
PT15M
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5
455 calories
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