Sauce Rémoulade Recipe

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A rich, creamy sauce with a tangy overtone that is served cold over seafoods, poultry, cold meats, and vegetables.

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Servings:

Ingredients

Directions

PREP

15 mins

READY IN

15 mins

Combine all ingredients, blending the mixture well. Refrigerate for several hours and serve cold.
In addition to a topping sauce, Rémoulade may also be used as a salad dressing for seafood salads.
FOR A SEAFOOD SALAD WITH RÉMOULADE: mix a 1/2 cup of chopped celery, a 1/4 cup of chopped onions, several hard boiled eggs sliced or chopped, and 1 to 2 pints of cooked and chilled crab or shrimp that has been cut into pieces. Add the dressing, mixing well with the other ingredients and serve over a lettuce leaf.

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