Remoulade Sauce

Ingredients

• 1 large egg yolk
• 3 tablespoons Dijon- or Creole-style mustard
• ¼ cup white-wine vinegar
• 1 tablespoon paprika
• 1 cup vegetable oil
• 2 tablespoons grated horseradish, fresh or prepared
• 1 teaspoon finely chopped garlic
• ⅓ cup finely chopped scallions
• ⅓ cup finely chopped celery
• 2 tablespoons finely chopped parsley
• 2 tablespoons ketchup
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    133 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 11 milligrams cholesterol; 61 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 cups

Preparation

1. Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.

5 minutes