Seafood: Remoulade Sauce

posted by Nikki 07-07-102 3:08 AM

Remoulade Sauce

1/2 tb paprika
1/2 tb sugar
1/2 ts dry mustard
1/2 ts salt
1/4 c chili sauce
1 tb white wine vinegar
1/2 tb prepared horseradish
1/2 c mayonnaise
2 tb olive oil
1/2 c finely chopped sweet onion
1/3 c finely chopped celery
2 tb chopped parsley

To make sauce, stir together the dry ingredients; stir in chili sauce, vinegar and horseradish. Whisk in mayonnaise and oil, then fold in onion, celery and parsley. Store, tightly covered in the refrigerator.
Sauce can be made up to 24 hours before serving. Return sauce to room temperature before serving.

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