Creole Remulade Sauce
I've been doing some housekeeping on the Facebook Page for The Vintage Recipe Blog and in looking at the notes section I found a few recipes that I had posted there in order to cross merchandise the Facebook Page for the blog so to speak. It's mostly sauce recipes but I feel they need a home here on the blog.
First up is Remulade Sauce, a Creole version of Tartar Sauce but in reality it's an unfair comparison since Remulade is so much better. It can be served with most seafoods or used as a condiment for Fried Green Tomatoes.
Remulade Sauce
Baca Juga
3 Cornichons Chopped Fine
1T Chopped Capers
1T Lemon Juice
1T Guldens Mustard
2tsp Finely Minced Fresh Parsley
2 Dashes Tabasco
1tsp Paprika
pinch of salt
Stir well and refrigerate 1 hour.
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