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Granny's Remoulade Sauce


"This recipe for delicious Southern remoulade sauce has been in my family for many decades. A big bowl of this wonderful sauce, made by my grandmother, always graced the table at our big family seafood boils. It is delicious with every kind of fried and boiled seafood, and even jazzes up your plain-jane sandwiches. Once you taste this, you'll want to put it on everything!"
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1 h 30 m servings 116 cals
Original recipe yields 16 servings (2 cups)

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  • Prep

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  1. Combine mayonnaise, hard-cooked eggs, lemon juice, ketchup, green onion, tarragon vinegar, parsley, capers, garlic, horseradish, mustard, and savory in a bowl; mix until well-blended. Cover with plastic wrap and chill for flavors to combine, at least 1 hour or overnight.

Nutrition Facts

Per Serving: 116 calories; 11.9 g fat; 1.2 g carbohydrates; 1.4 g protein; 45 mg cholesterol; 126 mg sodium. Full nutrition

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I used this recipe to serve with Chef John's fresh salmon cakes and was really wowed! I used only two eggs and had no savory but it was explicit. Thanks for a great recipe. Debbie

Easy to make in food processor. I make in large amount for crawfish boil.

Made as written and this was excellent. I wouldn't change a thing!