Recipe courtesy of Gourmet Magazine
Save Recipe Print
Level:
Easy

Ingredients

Directions

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.;

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Remoulade Sauce

Recipe courtesy of Emeril Lagasse

Remoulade Sauce

Recipe courtesy of Claire Robinson

Shrimp Cocktail with Remoulade Sauce

Recipe courtesy of Nancy Fuller

Crab Cakes with Remoulade Sauce

Recipe courtesy of Wolfgang Puck

Crab Cakes with Remoulade Sauce

Recipe courtesy of Wolfgang Puck

Fried Oysters with Tomato-Remoulade Sauce

Recipe courtesy of Tanya Holland

Catfish Fingers with Cajun Remoulade Sauce

Recipe courtesy of Pittypat's Porch

Browse Reviews By Keyword

          Latest Stories