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Remoulade Sauce

Great sauce for chilled poached shrimp or fresh deep fried fish fillets. Unlike other remoulade sauces, this one is not mayonnaise based.
Print Recipe

Ingredients
  

  • 2 tablespoons Dijon mustard
  • 1 tablespoon ketchup
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice fresh squeezed
  • 1/4 cup tarragon vinegar
  • 1/2 cup salad oil
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onion
  • 1 tablespoon chopped parsley
  • 1 teaspoon finely chopped capers

Instructions
 

  • Mix the mustard, ketchup, paprika, salt, cayenne, and lemon juice in a mixing bowl. Stir in the vinegar. Slowly whisk in the oil. Add in the remaining ingredients.
  • Refrigerate for several hours before serving to blend the flavors and stir before using.

Notes

Notes: Recipe adapted from Seafood by Sally Murphy Morris.