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.;

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Remoulade Sauce

Recipe courtesy of Claire Robinson

Remoulade Sauce

Recipe courtesy of Emeril Lagasse

Crab Cakes with Remoulade Sauce

Recipe courtesy of Wolfgang Puck

Crab Cakes with Remoulade Sauce

Recipe courtesy of Wolfgang Puck

Shrimp Cocktail with Remoulade Sauce

Recipe courtesy of Nancy Fuller

Fried Oysters with Tomato-Remoulade Sauce

Recipe courtesy of Tanya Holland

Crispy Salmon Croquettes with Remoulade Sauce

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories