This is a Cajun remoulade best served on crab cakes and crawfish patties.
1/4 cup Creole mustard, or Whole Brown Mustard
2 tablespoon(s) Paprika
1 teaspoon Cayenne pepper
1 tablespoon(s) Salt
1/2 cup Tarragon vinegar
1 1/2 cup(s) Scalllion(s), minced
1/2 cup Celery, minced
1/2 cup Parsley, fresh, chopped
1 1/3 cup(s) Olive oil
Combine all ingredients except oil in food processor.
Process for 30 seconds.
With motor still running, slowly add oil.
Cover bowl and let stand for 4 hours at ROOM TEMP.
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