Remoulade Sauce

Name: Remoulade Sauce
Ingredients: 1 pt. mayonnaise; 1 10-oz. bottle Durkee’s famous sauce; ¼ cup olive oil; 1 cup (8 oz.) creole mustard or poupon; 1 cup (8 oz.) creole mustard or poupon; ½ cup prepared horseradish; 1 cup catsup; 2 TBS. wine vinegar; 2 TBS. Lea & Perrins Worcestershire sauce; 2 tsp. Louisiana hot sauce; Salt, if needed

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

1 pt. mayonnaise
1 10-oz. bottle Durkee’s famous sauce

Fish course
Sauce
Pescatarian

Method

Mix mayonnaise and Durkee sauce, pour in olive oil. And beat as if you are making mayonnaise. Add creole mustard, beat some more. Add horseradish, beat some more again. Add catsup, and yes, that’s right, beat some more. Add wine vinegar, still beating. Then the Lea & Perrins, beating all the time, then the hot sauce, beating some more (this is Louisiana hot sauce made from cayenne pepper, n