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Remoulade Sauce—A Must if You Like Shrimp and Crabmeat.

Cooks' Note

This sauce also goes well with cold meats.

Recipe information

  • Yield

    makes about 1 2/3 cups

Ingredients

2/3 cup olive oil
1/2 cup Creole mustard
1/4 cup apple cider vinegar
2 green onions (bulbs only), finely sliced
2 cloves garlic, minced
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper

Preparation

  1. In a food processor or blender, combine the oil, mustard, vinegar, green onions, garlic, paprika, salt, and cayenne pepper. Purée, transfer to a bowl, cover, and chill before serving.

Sugar Busters! Quick & Easy Cookbook
TagsSauceFrenchEuropeanScallionOnionRoot VegetableVegetableGarlicPaprikaHerbs & SpicesNut FreeDairy FreeGluten FreeVeganRawVegetarianQuickEasyNo-CookBlenderCookbooks
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