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PUBLISHED: 5:14 PM on Wednesday, April 20, 2005
Remoulade Dipping Sauce

2 Tbsp. lemon juice

3/4 cup canola oil

1/4 cup chopped green onion

1/4 cup chopped onion

2 Tbsp. chopped celery

1 tsp. prepared horseradish

1 Tbsp. Creole or whole grain mustard

1 Tbsp. prepared yellow mustard

1 Tbsp. ketchup

1 Tbsp. chopped fresh parsley

1/2 tsp. salt

1/8 tsp. cayenne pepper

Place all ingredients in food processor and process 30 seconds. Use immediately or refrigerate up to 3 to 5 days in an airtight container.

Makes 1 cup.


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