Remoulade Sauce for Shrimp Cocktails

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.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK