Food
New Orleans Re’moulade (for saefood – shrimp esp.)
By Yankee Magazine|Jan 07 2008|
Ingredients
1/4 cup creole or whole grain mustar
1.4 cup prepared horseradish
2 tbsp finely chopped onions
2 tbsp finely chp green onions
2 tbsp finely chopped celery
1 tbsp sugar
1 3/4 tsp paprika
3/4 tsp worcestershire
1/2 tsp garlic powder
2 tbsp red wine vinegar
2 tbsp veg oil
Instructions
beat together mustard, horseradish, onions scallions and celery, sugar and paprika, worcestshire and garlic.
Slowly add in oil – small pulses
