Place celery, green onions, vinegar, liquid egg product, mustard seed, horseradish, Creole mustard, chili sauce, paprika, Worcestershire sauce, hot sauce, Old Bay seasoning, garlic and salt in a food processor. Cover and process for 30 to 60 seconds or until finely chopped.
Recipe
Author
Celebrity Chef Andrew Zimmern
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Description
This tangy twist on a classic remoulade sauce is flavored with mustard, horseradish, vinegar, chili sauce and green onions. It pairs beautifully with fish, shellfish and vegetables.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. coarsely chopped celery | ||
| ½ c. coarsely chopped green onions | ||
| ¼ c. Hy-Vee white vinegar | ||
| ¼ c. Hy-Vee 99% real egg pasteurized liquid egg product | ||
| 2 tbsp. mustard seed | ||
| 2 tbsp. Hy-Vee prepared horseradish | ||
| 2 tbsp. Creole mustard | ||
| 2 tbsp. Hy-Vee chili sauce | ||
| 1 tbsp. Hy-Vee paprika | ||
| 1 tbsp. Hy-Vee Worcestershire sauce | ||
| 1 ½ tsp. hot sauce | ||
| ½ tsp. Old Bay or Chesapeake Bay Seasoning | ||
| 3 cloves garlic, peeled | ||
| ⅛ tsp. coarsely ground Hy-Vee sea salt | ||
| ¾ c. Hy-Vee vegetable oil |
Things To Grab
- Food processor
- Medium bowl
Directions
With food processor running, gradually add oil in a thin, steady stream; continue processing until slightly thickened. Transfer to medium bowl. Cover and chill for 1 hour or up to 2 days.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 0mg
- Sodium: 340mg
- Total Carbohydrates: 5g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%