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Creole Remoulade

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Creole Remoulade

Yield: 1 Quart – 16 – 2 ounce Servings

Volume & Weighted Measurements

1 cup – 18 oz    Extra Heavy Mayonnaise
1/3 cup – 4.5 oz    Sour Pickles, small diced
2 tbsp – 1.4 oz    Red Onion, small diced
3 tbsp – 2.3 oz    Celery, small diced
1 tsp – 0.6 oz    Garlic, minced
1 tbsp – 0.8 oz    Red Pepper, small dice
1 tbsp – 0.8 oz    Green Pepper, small dice
1 tbsp – 0.7 oz    Scallion, minced
½ tbsp – 0.45 oz    Lemon Juice, concentrated
3 tbsp – 2.34 oz    Shrimp Concentrate
1 tbsp – 0.23 oz    Parsley, minced
1 ½ tbsp – 1.6 oz    Capers
¼ tsp – 0.03 oz    Black Pepper, table grind
¼ tsp – 0.03 oz    White Pepper, ground
1 tbsp – 0.36 oz    Cajun Spice
1/8 tsp – 0.010oz    Cayenne Pepper / pinch

Method of Preparation:


1. Prepare the Remoulade sauce by first cutting all the vegetables and combining them with the mayonnaise in a mixing bowl.
2. Add the lemon juice, seasonings and Shrimp concentrate. Mix it all well. The sauce is ready for service.
3. For service put 2 oz of the Remoulade sauce on broiled fish on a plate and it is ready to serve. Keep the sauce chilled when not using.

Clam Flavor

Our Natural Clam Concentrate will bring forth all the flavor needed in endless clam recipes with the smooth clean taste of fresh Atlantic Ocean Clam.

> Clam Flavor Info

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