Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Creole Remoulade Sauce

Recipe from: BennyMade
Servings: 2½ cups

Good on burgers and fries.

¾ cup vegetable oil
½ cup chopped green onion
½ cup chopped yellow onion
¼ cup fresh lemon juice
¼ cup chopped celery
3 tablespoons creole mustard
3 tablespoons ketchup
3 tablespoons chopped fresh parsley leaves
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
1 teaspoon salt
¼ teaspoon cayenne
¼ teaspoon fresh ground black pepper

In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least 1 hour before using. The sauce will keep for up to 1 week in the refrigerator.


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