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Mar 1, 2011

REMOULADE SAUCE


THIS IS THE REMOULADE SAUCE IS MY VERSION OF THE SAME SAUCE SERVED IN RUTH'S CHRIS RESTAURANTS - I GOT THE 'ALLERGY' LIST OF INGREDIENTS AND SPENT A DAY WORKING OUT THE PROPORTIONS.... IT'S TO DIE FOR!  WONDERFUL FOR A LUMP CRABMEAT SALAD OR FOR GRILLED SHRIMP (OR GRILLED CHICKEN) - I CAN EAT THIS WITH A SPOON!

YIELD:  About 3/4 C - will keep in refrigerator 3-4 days

Ingredients:
1/4 C      FRESH Parsley – finely chopped - loosely packed
1 tsp.       Crushed Garlic (2-3 cloves or used bottled)
2/3 C      Mayonnaise (Hellmanns)
3 TBSP  Creole Mustard
2 tsp.      FRESH SQUEEZED Lemon Juice
1 tsp.      Worcestershire Sauce
1 tsp.      Tabasco


Directions:
MAKE A DAY AHEAD

Combine all ingredients a day before you want to serve the sauce. Keep refrigerated for 1-2 weeks


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