ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Remoulade Sauce

Misc.
REMOULADE SAUCE

1 pt. mayonnaise
3 boiled eggs, grated
2 cloves garlic, pressed
2 tsp. horseradish
2 tsp. mustard
1/2 tsp. paprika
2 dashes Worcestershire sauce
2 dashes Tabasco sauce
salt and pepper to taste
1/2 tsp. vinegar

Combine all ingredients well. Refrigerate until ready
to serve. Also makes a good dressing over a green salad.

Another recipe from our database at Cookbooks On/Line!
Click your browser's back button to return to the recipe index page.

Accuracy is believed to be good, but is not guaranteed. This recipe posting
is intended for personal use only. You can print a copy for yourself and/or
your friends, but you cannot publish it or post it to any Internet or other
public site without our permission.

MsgID: 002822
Shared by: Judy
In reply to: ISO: Remoulade Sauce
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  angela
2
  Judy
3
  Sandy Wells
ADVERTISEMENT
Random Recipes
  • Spicy Cornmeal-Crusted Alaska Salmon
  • SPICY CORNMEAL-CRUSTED ALASKA SALMON 1/3 cup medium to coarse-grind cornmeal 1 1/2 to 2 teaspoons favorite spicy seasoning (Cajun, Mexican, Caribbean Jerk, Italian, curry blend, etc.) 1 teaspoon salt 4 skinless Alaska...
  • Real-Deal Chili
  • REAL-DEAL CHILI 2 slices bacon, cut in 1/4-inch pieces 2 pounds ground chuck 1 onion, chopped 3 cloves garlic, chopped 2 tablespoons paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/2 teaspoon caye...
  • Assorted Recipes (6)
  • August 2, 2008 RECIPE SWAP SATURDAY RECIPE SWAP (ASSORTED RECIPES) All Recipes Posted This Week - ...
  • Two Tofu Puddings - Strawberry Pudding and Apricot Whip
  • I have tried both of these recipes and they are delightful. STRAWBERRY PUDDING Yield: 3 1/2 cups 1 1/2 cups soft tofu 1 1/2 cups fresh ripe strawberries 1/2 cup sugar or other granulated sweetener of your choice 1/...
ADVERTISEMENT
  • TGIF's Balsamic Vinaigrette (repost)
  • BALSAMIC VINAIGRETTE SALAD DRESSING Similar to TGI Fridays- Used on Pecan Crusted Chicken Salad 1/2 cup balsamic vinegar 2 tablespoons honey 2 minced garlic cloves 1 tablespoon soy sauce 1/2 cup extra-virgin olive oil...
  • Basic Cream Cheese Mints for Use in All Flexible Molds
  • BASIC CREAM CHEESE MINTS FOR USE IN ALL FLEXIBLE MOLDS 1 (3 or 4 oz.) pkg. cream cheese, room temperature 2 or 3 drops oil of peppermint Food coloring (paste if available) 2 1/2 cups powdered sugar Place all ingredie...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Remoulade Sauce
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!