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Galatorie’s

Remoulade sauce

Ingredients

1 cup mayonnaise ¼ tsp cayenne
2 tbsp Creole mustard ¼ tsp white pepper
2 tsp dry white wine 4 minced green onions
11/2 tbsp lemon juice Kosher salt to taste
1 tbsp grated horseradish
2 tsp minced parsley

Lagniappe

Mix all ingredients together in a medium bowl. Let stand for several hours to
let the flavors meld. Serve with Garlic French Toast as a spread or with my
favorite: Shrimp.

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Roux-b-Doo

Remoulade Sauce

Ingredients

½ cup Mayo ½ tsp Garlic powder
½ cup Sour Cream ½ tsp Black Pepper
1 tbsp Horse Radish 1 tsp Cider Vinegar
1 tbsp Creole mustard 1 tbsp Hot Sauce
1 tsp Tony Chachere’s seasoning

Lagniappe

Combine all ingredients in a bowl and mix until well blended. Puree in a
food processor, cover and chill overnight for the flavors to blend well. Serve
with shrimp and garlic bread

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