WHITE REMOULADE SAUCE

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Many different versions of rémoulade sauce may be found in restaurants across South Louisiana. The rémoulades of New Orleans are normally Creole mustard-based and highly seasoned. However, this River Road version is made primarily with mayonnaise. White rémoulade sauce is wonderful when served over fish.

Ingredients:
1½ cups mayonnaise
¼ cup minced celery
½ cup sliced green onions
2 tbsps minced garlic
½ cup Creole mustard
¼ cup chopped parsley
½ cup ketchup
½ tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Louisiana hot sauce
salt and cracked black pepper to taste

Method:
In a 2-quart mixing bowl, combine all ingredients and whisk well. Once blended, cover and place in refrigerator, preferably overnight. A minimum of 4 hours is required for flavor to develop. When ready, remove from refrigerator and adjust seasonings.