• Remoulade Sauce for Shrimp Cocktails

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  • 1/4 cup finely chopped celery, divided
    1/4 cup finely chopped green onions, divided
    1/4 cup finely chopped parsley, divided
    2 tablespoons canned and drained pimientos
    3 tablespoons Dijon mustard
    2 tablespoons red-wine vinegar
    1 tablespoon prepared horseradish (not creamed)
    1/2 cup mayonnaise
    1/2 teaspoon paprika
    1/8 teaspoon Worcestershire sauce
    1/4 teaspoon salt
    Place 2 tablespoons each of the chopped celery, green onion and parsley in a blender or food processor, along with the drained pimientos, mustard, vinegar and horseradish. Blend to a paste, then scrape out mixture and whisk into the mayonnaise, along with reserved celery, green onions, parsley and the paprika, Worcestershire sauce and salt.
    Refrigerate for at least 1 hour so flavors develop. Adjust seasoning before serving. Sauce will keep for 3 to 4 weeks or longer (refrigerate).
    Makes about 1 1/4 cups.
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