Remoulade Sauce

Recipe Ingredients

1/4 cup	59ml	Spicy coarse-ground mustard
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Tabasco brand Pepper Sauce
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Tarragon vinegar
1 cup	237ml	Olive oil
1/2 cup	31g / 1.1oz	Coarsely-chopped green onions
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/4 cup	36g / 1.3oz	Finely-chopped fresh parsley

Recipe Instructions

In medium bowl, whisk together mustard, paprika, Tabasco sauce, salt and pepper. Beat in vinegar and then, whisking constantly, add oil in slow, thin stream, continuing to beat until sauce is thick and smooth. Stir in onions, celery and parsley and mix well. Cover bowl and let sauce stand at least 2 hours before serving to allow flavors to blend.

This recipe yields 2 cups.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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