Saturday, September 3, 2011

Remoulade Sauce

Remoulade Sauce
1 ½ cups

¼ cup Creole or whole grain mustard
1 teaspoon Cajun Spice Mix
¼ cup green onions, chopped
¼ cup parsley, chopped
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco or hot sauce
1 teaspoon sea salt
1 cup grapeseed oil

Combine all ingredients except the oil in a blender or food processor and pulse once or twice until thoroughly mixed.
With the machine is running, add the oil in a slow steady steam, blending until the sauce is smooth and creamy.
Refrigerate until ready to use.

Remoulade Sauce can be served with Louisiana, Maryland and New England Crab Cakes.

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