Make your own remoulade sauce by combining Creole mustard with horseradish, Worcestershire, and other flavorful ingredients.
This recipe goes with Fried Green Tomatoes With Shrimp Remoulade
MyRecipes OCTOBER 2007
1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
2. While whisking mixture, add olive oil in a slow stream. Add celery and next 3 ingredients; stir well. Add a few drops of hot sauce if spicier flavor is desired. Sauce should be spicy and tangy. Cover and refrigerate up to 3 weeks.
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