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Ralph brennen’s

Redfish’s Remoulade sauce

Ingredients

½ bunch chopped parsley
¼ bunch of chopped green onions
½ chopped sweet onion
2 stalks chopped celery
2 tbsp minced garlic
1 lemon, juiced
2 cups ketchup
½ cup Creole mustard
1 cup Dijon mustard
¼ cup hot sauce
2 tbsp horseradish
2 tbsp red wine vinegar
3 egg yolks
2 ½ cups oil

Lagniappe

Combine all the ingredients except the vegetable oil into a food processor
and slowly drizzle the vegetable oil into the mixture. Season with salt &
pepper to taste

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