(Makes 1 ½ Quarts)
Ingredients for REMOULADE SAUCE recipe
2 Eggs ½ cup each, shallots & celery
4 Tablespoons paprika 4 cloves garlic
2 Teaspoons salt 5 stalks parsley
½ cup Creole mustard ¼ cup tomato catsup
1-½ pints of vegetable or olive oil 3 bay leaves
½ cup vinegar 2 Tablespoons horseradish
1 lemon 4 shots of Tabasco or to taste
Directions:
Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after
mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the
lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in
catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold
shrimp or crabmeat.