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REMOULADE SAUCE Recipe

   
 

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     REMOULADE SAUCE

Category   Sauces
Sub Category   Grilling
Servings   for 24 cakes
Preptime   as long as it takes

Ingredients
[use with FOOLPROOF CRAB CAKES]
1/2 C mayonaise
1/2 t capers, drained
1/2 t Dijon mustard
1 anchovy fillet, chopped coasrse
1 garlic clove, chopped
1 1/2 t sweet pickle relish
1 t hot pepper sauce, Louisiana style
1 t fresh lemon juice
 
1 t minced fresh parsley
salt & pepper

Instructions
pulse all of the ingredients except the salt & pepper in a food processor until well combined but not smooth. season with salt & pepper. put in bowl. sauce can be refrigerated in air tight container up to 3 days.


Originally Submitted
8/23/2009





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