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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.

Seafood Flavor

A unique blend of Clam, Fish and Shrimp from the cold waters of the North Atlantic provides a versatile addition to a variety of soups, sauces stuffings and dips.

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