Rémoulade Sauce

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Rémoulade Sauce

Makes 1 quart. Recipe was prepared by Barbara Bacot from the Commander’s Palace recipe in the 1967 “New Orleans Restaurant Cookbook.”

2 raw eggs

2 tsps. salt

2 tsps. paprika

1/2 cup Zatarain’s creole mustard

1/2 cup Grey Poupon mustard

1/2 cup horseradish

1 pint Wesson oil

1/2 cup white vinegar

1 lemon

3 cloves garlic, chopped

1/2 cup chopped onions

1/2 cup tomato ketchup

Tabasco sauce, to taste

4 tsps. Worchestershire sauce

1/2 cup finely chopped celery

1⁄8 bunch parsley, finely chopped

3 bay leaves

Boiled and peeled shrimp

1. Blend eggs, salt, paprika, both mustards and horseradish. Add oil very slowly on lowest setting; thin with vinegar added slowly.

2. Cut lemon in quarters, squeeze in strained juice and set rind aside. Add chopped garlic, chopped onion, ketchup, Tabasco and Worchestershire sauce and blend until smooth. Stir in celery and parsley. Pour in jars and add lemon rind and bay leaves.

3. Let stand 6 hours (24 hours is better); remove rind and leaves, and serve with boiled and peeled shrimp.