I was cleaning out my office the other day and ran across two remoulade sauce recipes from Stephen & Martin's. One is a white version of remoulade that is used in the Sun-dried Tomato Remoulade, which I will be sharing Thursday. I have these because we used them at Cannon's restaurant. This is a large recipe, but you have to use half of it in the other recipe.
White Remoulade Sauce
1/2 cup Garlic, finely chopped
3/4 cup Onions, finely chopped
3 stalks Celery, finely chopped
1/4 cup fresh parsley, finely chopped
1/8 cup Green Bell Pepper, finely chopped
2 quarts Mayonnaise
2 cups Creole Mustard
1/2 cup Water
3 tablespoons Tarragon Vinegar
3 tablespoons Red Wine Vinegar
2 1/2 tablespoons Worcestershire Sauce
3/4 teaspoon Tabasco
3/4 teaspoon Cayenne pepper
1 tablespoon Salt
1 cup Green Onions, finely chopped
Mix all ingredients together and refrigerate.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
