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Remoulade Sauce


2 cups mayonnaise
1/2 cup Dijon mustard
2 TBS. tablespoons sweet paprika
2 tsp. cayenne pepper
1 tsp. salt
1/4 cup apple cider vinegar
1/2 cup green onions minced
1/4 tsp. tobasco
1/2 cup fresh chopped parsley
1/2 cup minced celery
1/4 cup ketchup
1 tsp. minced garlic

Servings: 4

Mix together by hand, you want to keep it chunky
This can be made ahead of time and stored in a non-metal container




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.