Creole Remoulade
Take your fried seafood to the next level with this incredible recipe from Chef Johnnie G for Creole Remoulade.
Ingredients:
- 1/3 cup white vinegar
- 1/3 cup Dat Ketchup
- 2 tablespoons prepared horseradish
- 1/4 cup creole mustard
- 2 tablespoons smoked paprika
- 1/2 teaspoon cayenne
- 2 cloves garlic, peeled
- 2 teaspoons D.a.T. SaUcE
- 1 tablespoon Worcestershire sauce
- 1/2 cup sliced green onions
- 1/2 cup celery, chopped
- 2 medium eggs
- 2 medium egg yolks
- 1 1/2 cups vegetable oil
Combine all ingredients except oil in food processor. Slowly add oil. Once combined, serve over your favorite seafood.
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