Recipe courtesy of Gourmet Magazine

Remoulade Sauce

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  • Level: Easy
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2 hard-boiled large eggs, the yolks mashed and the whites minced

1 teaspoon English-style dry mustard

1 teaspoon anchovy paste

1 teaspoon Worcestershire sauce

1/8 teaspoon hot sauce, or to taste

1 cup mayonnaise

2 tablespoons minced celery

2 tablespoons fresh parsley leaves

2 tablespoons minced green bell pepper

2 garlic cloves, minced

1 teaspoon celery seeds


  1. In a bowl stir together the yolks, the mustard, the anchovy paste, the Worcestershire sauce, the hot sauce, the mayonnaise, the celery, the parsley, the bell pepper, the garlic, and the celery seeds until the mixture is combined well and stir in the egg whites and salt and pepper to taste. Serve the sauce with boiled shrimp. Makes 1 3/4 cup.;

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