Rémoulade Sauce

Southern Living
2 1/4 cups


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1 bunch green onions
1 celery rib, cut into 1-inch pieces
1 garlic clove
1/4 cup loosely packed parsley leaves
1/3 cup white vinegar
3 tablespoons hot Creole mustard
1 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil


Pulse first 4 ingredients in a food processor until chopped; add vinegar and next 4 ingredients. With processor running, add oil in a slow, steady stream.

Note: If you market doesn't steam shrimp as a service, buy 3 pounds unpeeled, jumbo fresh shrimp. Cook in 9 cups boiling water 3 to 5 minutes, or just until shrimp turn pink. Drain and rinse with cold water.

Created date

March 2004