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Remoulade Sauce

An excellent accompaniment to crab cakes, fish and other seafood. Best if prepared at least a couple of hours in advance and chilled. This allows the diverse flavors to meld. While it will last for up to a week it will taste better if used within 24 hours of preparation.

Ingredient List

• 1/4 cup chopped scallions (use only the green part)
• 2 to 4 cloves garlic, sliced
• 1 tablespoon prepared horseradish
• 1 tablespoon whole-grain mustard
• 1 tablespoon yellow mustard
• 3 tablespoons ketchup
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 fresh lemon, juice only
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 3/4 cup vegetable oil

Combine all ingredients except the oil in a blender and puree for about 30 seconds. Scrape the sides of the blender, pushing everything down in the liquid. While the motor is running slowly pour the oil into the blender. The sauce will thicken as the oil is added. Blend for about another minute until everything is smooth.

Makes about 2 cups. Takes 10-15 minutes to prepare plusd 2 hours to chill.