Title: Remoulade Sauce
Categories: Cajun Sauce Ethnic
Yield: 10 Servings
| 1 | pt | Mayonnaise |
| 1 | | 10 oz bottle Durkee's sauce |
| 2 | tb | Lea & Perrins |
| 1 | c | Creole or poupon mustard |
| 1/2 | c | Prepared horseradish |
| 1 | c | Ketchup |
| 2 | tb | Wine vinegar |
| 1/4 | c | Olive oil |
| 2 | ts | Louisiana hot sauce |
| | | Salt if needed |
Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually.
Beat as if you are making mayonnaise. Add creole or poupon mustard, beat
some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and
louisiana hot sauce, beating after each ingredient. Pour over shrimp on
salad or use as a sandwich sauce. "Some of my friends say they even like
this over some desserts, but I don't believe then, no." From Justin
Wilson's "Outdoor cooking With Inside Help"