Remoulade Sauce

Recipe

Side Dish
Remoulade Sauce

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User Rating

4.2 out of 5 stars
Rate it:
5 ratings

Recipe Data

15min
Prep
1hr15min
Total

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    Description

    This tangy twist on a classic remoulade sauce is flavored with mustard, horseradish, vinegar, chili sauce and green onions. It pairs beautifully with fish, shellfish and vegetables.

    Recipe Tags

    Servings and Ingredients

    QuantityIngredientAdd
    ¾ c. coarsely chopped celery
    ½ c. coarsely chopped green onions
    ¼ c. Hy-Vee white vinegar
    ¼ c. Hy-Vee 99% real egg pasteurized liquid egg product
    2 tbsp. mustard seed
    2 tbsp. Hy-Vee prepared horseradish
    2 tbsp. Creole mustard
    2 tbsp. Hy-Vee chili sauce
    1 tbsp. Hy-Vee paprika
    1 tbsp. Hy-Vee Worcestershire sauce
    1 ½ tsp. hot sauce
    ½ tsp. Old Bay or Chesapeake Bay Seasoning
    3 cloves garlic, peeled
    ⅛ tsp. coarsely ground Hy-Vee sea salt
    ¾ c. Hy-Vee vegetable oil

    Things To Grab

    • Food processor
    • Medium bowl

    Directions

    1. Place celery, green onions, vinegar, liquid egg product, mustard seed, horseradish, Creole mustard, chili sauce, paprika, Worcestershire sauce, hot sauce, Old Bay seasoning, garlic and salt in a food processor. Cover and process for 30 to 60 seconds or until finely chopped.

    2. With food processor running, gradually add oil in a thin, steady stream; continue processing until slightly thickened. Transfer to medium bowl. Cover and chill for 1 hour or up to 2 days.

    Nutrition facts

    Servings

    210 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 0mg
    • Sodium: 340mg
    • Total Carbohydrates: 5g
    • Protein: 1g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Seafood Without the Catch