Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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Make your own remoulade sauce by combining Creole mustard with horseradish, Worcestershire, and other flavorful ingredients.

Ken Smith
Recipe by MyRecipes October 2007

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Recipe Summary test

prep:
15 mins
total:
15 mins
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 10 ingredients in a bowl. Taste and add salt as needed.

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  • 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.

Source

Upperline

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