Remoulade Sauce

Add a little spice to your Mardi Gras seafood with this great remoulade recipe!

Remoulade Sauce

• 2 eggs
• 4 tbs paprika
• 2 tsp salt
• 1/2 Creole Mustard
• 1 1/2 pints olive oil
• 1/2 cup vinegar
• 1 lemon
• 1/2 cup shallots
• 1/2 cup celery
• 5 stalks parsley
• 1/4 cup catsup
• 3 bay leaves
• 2 tbs horseradish
• Tabasco to taste

Remoulade Sauce

Directions:

Combine eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly and whisk briskly until thickened; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crabmeat.