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Remoulade Sauce

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This is an old New Orleans classic for a hot summer day. You can top the remoulade sauce over cold peeled boiled shrimp, lump crabmeat, or crawfish tail meat. All is usually served over a bed of shredded lettuce, garnished with tomato wedges and quartered boiled eggs. Enjoy this culinary delight.


2 cups mayonnaise

1 cup Creole mustard

1/2 cup tarragon vinegar

1/2 cup virgin olive oil

1/2 teaspoon cayenne pepper

2 teaspoons Creole seasoning

2 cups minced green onions (tops contribute to the classic color)

1/2 cup minced celery

1/2 cup minced parsley (flowerettes only)

Three diced boiled eggs

One large mixing bowl


Combine mayonnaise, Creole mustard, tarragon, vinegar, and virgin olive oil in mixing bowl, whisking briskly till contents are creamy. Add green onions, parsley, and celery and whisk thoroughly. Then fold in diced boiled eggs, Creole seasoning, and cayenne pepper. Cover and refrigerate for two hours to let the flavors infuse. Now you have Remoulade Sauce to top over your favorite boiled seafood. The most famous cold dish in New Orleans is the “Shrimp Remoulade.”


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