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  • Serves: 1 Servings

Cajun Remoulade Sauce

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 1 qt Mayonnaise; (not salad
  • -dressing)
  • 4 Eggs; hard boiled
  • 3 tb Creole or dark mustard
  • 4 tb White vinegar
  • 4 tb Fresh parsley; chopped
  • 2 tb Paprika
  • 2 tb Worcestershire sauce
  • 3 tb Horseradish sauce
  • 4 Cloves garlic; chopped
  • Salt and pepper; to taste


Whirl all the ingredients in blender or processor, add salt and pepper to
taste. Refrigerate 12 hours before using. Will keep several weeks in
refrigerator. This sauce is basically for use over shrimp, as a cocktail,
but can be used for many other things such as : a great dip, a spread for
chicken sandwiches, and as a dressing for any green salad. Makes 6 cups.

This is my friend Cynthia Smith's (nee Robichaux) recipe. I had it most
recently when she brought it as an item for our tailgate picnic (for
dipping shrimp) when we spent several days at the Round Top Antique

It is published in Potluck on the Pedernales (Community Garden Club of
Johnson City, Texas). Cyn is business manager for this cookbook and it's
sequel, Potluck on the Pedernales, Second Helping. She contributed quite a
few recipes to both.

>From the cookbook: "A family recipe from my Acadian relatives in South
Louisiana, near New Iberia where good food and good times prevail. "

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