Remoulade Sauce
barbara anders
This is J. L. Bryan Mitchell’s recipe that she served at our family dinners with shrimp and other seafood. It’s our favorite. J.L. was my aunt from Baytown.
ingredients
- T=Tablespoon (note from J. L.’s recipe)
- 4 T chopped parsley
- salt and pepper to taste
- 4 hard boiled egg yolks
- 4 cloves garlic
- 3 T dark mustard (I use Zatarin’s creole style mustard)
- 3 cups mayonnaise
- 2 T paprika
- 3 T horseradish
- 2 T Lea & Perrins
- 4 T vinegar
- dash Tobasco
- 3 lbs. shrimp grated
directions
Blend all ingredients, except shrimp, and keep in the refrigerator at least 12 hours before using. Add grated shrimp before serving.
notes
This is the best red sauce I have ever eaten.
Source: Barbara Anders
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