Remoulade Sauce Recipe
Remoulade sauce enhances many
types of meats and poultry.  We
especially like it with hamburgers.  It
also makes a great dip for barbecue
shrimp and it can transform crackers
into an elegant hors d’oeuvre.
Ingredients for about 2 cups:
   Notes:
Mayonnaise
 3/4 cup
  
Ketchup
 1/4 cup
  
Dijon Style Mustard
 1 tablespoon
  
Worcestershire Sauce
 1 tablespoon
  
Celery, Chopped
 1/2 cup
  
Bread and Butter Pickles, Chopped
 1/2 cup
  
Onion, Finely Chopped
 1/4 cup
  
Horseradish
 1 tablespoon
  
Fresh Parsley (Optional
 1/2 cup
  
Salt
 1/4 teaspoon
  
Pepper
 1/4 teaspoon
  
1. Whisk together wet ingredients with salt and
pepper.
 2. Add chopped ingredients and mix.  
Refrigerate as a marinade for two hours before
serving.
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© 2004 David G. Blackburn
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