Sunday, April 28, 2013

Remoulade Sauce

1 1/2 C mayo
1 T lemon juice
3 cloves garlic
2 teaspoons prepared horseradish
1 T brown mustard
1 C ketchup
Cayenne pepper, to taste
3 T green onions, rough chopped
3-4 pepperoncini peppers, stems removed
1/4 C red onion, rough chopped
Salt & pepper to taste

Add all ingredients into a blender and blend until smooth.  Serve with fish tacos, crab cakes, or even eggs benedict.

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