Nanas Remoulade Sauce Recipes

NANA'S REMOULADE SAUCE

Nana's Remoulade Sauce image

This was my Grandmother's sauce for boiled shrimp or crawfish, fried green tomatoes, or cold lobster. Really, the possibilities are endless. This is the best remoulade I have ever had and that is saying a lot coming from someone who grew up in New Orleans. A pretty salad can be made by placing cold, boiled and peeled shrimp over a bed of shredded lettuce, tomato slices and a dollop of this remoulade.

Provided by Penny Stettinius

Categories Sauces

Time 10m

Yield 2 Cups, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 large garlic cloves, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/2 cup ketchup
2 tablespoons Worcestershire sauce
4 tablespoons creole mustard
2 teaspoons dry mustard
1 tablespoon Dijon mustard
1 tablespoon paprika
salt and pepper

Steps:

In a food processor or blender blend garlic, egg, and anchovies to a smooth paste.
Transfer to a bowl and stir in remaining ingredients.
Refrigerate.

Nutrition Facts : Calories 223.7, Fat 21.8, SaturatedFat 3.1, Cholesterol 27.8, Sodium 379.2, Carbohydrate 6.6, Fiber 0.8, Sugar 4.4, Protein 2.2

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