How to make
Shrimp Creole Remoulade Sauce:
24 oz mayonnaise or light mayonnaise
¼ t salt or
Zatarain's Creole Seasoning or
Tony Chachere's Original Creole Seasoning
2 oz capers, drained and chopped
2 oz sweet gherkins, chopped
4 T prepared horseradish
¼ t white pepper, ground
4 T fresh lemon juice
3 T fresh chives, chopped
3 T fresh chervil, chopped
2 t paprika
3 T tarragon leaves, chopped
1 t hot sauce (
Louisiana hot sauce,
Baumer Foods Crystal or
McIlhenny Tabasco)
2 T ketchup
2 T
Baumer Foods Crystal Spicy Brown Mustard
1 cup celery, chopped fine
1 t anchovy paste
1 T
Baumer Foods Crystal Classic Cayenne with Garlic
½ cup green onions, minced
½ cup flat leaf parsley, chopped
1 T
Baumer Foods Crystal Worcestershire Sauce
Combine all ingredients, mixing vigorously. Cover and let stand in refrigerator overnight before serving. This versatile sauce can be served over boiled shrimp, crabmeat, roast beef or pork. Also makes a great salad dressing.
Serves 12.