Remoulade Sauce

Posted: Wednesday, October 24, 2007

1 cup mayonnaise

2 tablespoons sour cream

2.5 ounces (1/4 of a 10-ounce

bottle) Durkee's Famous

Sauce

2 tablespoons olive oil

1/2 cup Creole-style mustard

(Luzianne brand is good)

1/2 cup ketchup

1 tablespoon white wine

vinegar

1 tablespoon Worcestershire

sauce

1 teaspoon Tabasco sauce

1 tablespoon bottled horseradish (optional)

Combine mayonnaise with sour cream and Durkee's sauce. Add olive oil, beating with a whisk. Stir in mustard, ketchup, vinegar, Worcestershire, Tabasco and horseradish (if using). Mix well to blend. Chill several hours before serving. Makes about 2 1/2 cups.



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