Enjoy This Recipe Courtesy of Chef Les Kincaid 

Remoulade Sauce


​1/4 cup spicy coarse-ground mustard
2 teaspoons paprika
1 teaspoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup tarragon vinegar
1 cup olive oil
1/2 cup coarsely chopped green onions
1/2 cup finely chopped celery
1/4 cup finely chopped fresh parsley

In medium bowl, whisk together mustard, paprika, Tabasco sauce, salt and pepper. Beat in vinegar and then, whisking constantly, add oil in slow, thin stream, continuing to beat until sauce is thick and smooth. Stir in onions, celery and parsley and mix well. Cover bowl and let sauce stand at least 2 hours before serving to allow flavors to blend.

Yield:  2 cups


​Les Kincaid's

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