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Remoulade Sauce with Horseradish


"A spicy, creamy sauce best used for dipping seafood. Also excellent with cheese fries, chicken tenders, or on top of a steak! If you like it extra spicy, add a little more horseradish."
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2 h 10 m servings 100 cals
Original recipe yields 6 servings (1 1/2 cups)

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  1. Blend celery, green onion, mayonnaise, horseradish, parsley, Creole mustard, ketchup, Worcestershire sauce, Dijon mustard, vinegar, hot pepper sauce, lemon, garlic, paprika, salt, and bay leaf in a food processor, adding ingredients gradually with motor running, until lemon rind is finely chopped and sauce is well-blended. Chill sauce in refrigerator for at least 2 hours.

Nutrition Facts

Per Serving: 100 calories; 8 g fat; 7.1 g carbohydrates; 1 g protein; 4 mg cholesterol; 737 mg sodium. Full nutrition

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16 ingredients is a lot to get gathered up and they are mostly things you have on hand but still a lot to get out. This was well worth it though. 5 stars all the way! My only advice is that if y...

I served this as one of 3 sauces for a backyard BBQ of leg of lamb and brisket. Made an excellent sauce for sliders.

I halved this, and used my mini-processor, adding about 1/3 of the ingredients at a time, processing well after each. In place of the lemon zest, I just added a little lemon juice. This really c...

Delicious, thanks for sharing this recipe. I left out the hot sauce because my husband does not want food too spicy and it was still wonderful.

Very nice we enjoyed it Very much multiple times