Makes 2 quarts
Ingredients:
1 1/2 cups heavy duty mayonnaise
1/2 cup creole mustard
1 Tbsp Lea & Perrins
1 tsp Tabasco sauce
1/2 cup green onions, minced
1/4 cup celery, minced
2 Tbsp garlic, minced
1/2 cup parsley, minced
1/2 Tbsp lemon juice
salt & cracked black pepper
Directions:
In a 2 quart mixing bowl, combine all of the ingredients whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably over night. A minimum of four hours will be required for flavor to be developed.
Notes:
WHEN READY TO SERVE, REMOVE FROM REFRIGERATOR AND ADJUST SEASONINGS TO TASTE.
Ingredients:
1 1/2 cups heavy duty mayonnaise
1/2 cup creole mustard
1 Tbsp Lea & Perrins
1 tsp Tabasco sauce
1/2 cup green onions, minced
1/4 cup celery, minced
2 Tbsp garlic, minced
1/2 cup parsley, minced
1/2 Tbsp lemon juice
salt & cracked black pepper
Directions:
In a 2 quart mixing bowl, combine all of the ingredients whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably over night. A minimum of four hours will be required for flavor to be developed.
Notes:
WHEN READY TO SERVE, REMOVE FROM REFRIGERATOR AND ADJUST SEASONINGS TO TASTE.
Author: Executive Chef Robert Rankilin
Source: http://www.tastebook.com/recipes/1899439-WHITE-REMOULADE-SAUCE?full_recipe=true