Seafood and dipping sauces go hand in hand. From boiled crawfish to fried shrimp, people are always coming up with different recipes for dipping. This week, I'm featuring two.
2 ribs celery, chopped
6 green onions, sliced
1/2 cup chopped parsley
1 large onion, chopped
1/2 cup ketchup
1/2 cup tomato purée
1/2 cup Creole mustard
2 tablespoons prepared horseradish
1/4 cup red wine vinegar
2 tablespoons paprika
1 teaspoon Worcestershire sauce
1/2 cup canola oil
Mince celery, green onion, parsley, and onion in a food processor. Add ketchup, tomato purée, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire sauce. Begin processing again, add oil in a slow drizzle to emulsify. Chill for eight hours or overnight. Correct seasonings with added horseradish if desired after ingredients have had the opportunity to meld.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
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