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Results 11 - 20 of 31 for pepper remoulade sauce
11. REMOULADE SAUCE
Combine all ingredients, except oil ... Serve over large boiled and deveined shrimp on a bed of shredded lettuce. Sauce keeps well in refrigerator.
Combine all ingredients; chill. Makes approximately 1 1/2 cups sauce.
13. CRAB REMOULADE
Cut up lettuce leaves. Beat oil, mustard, vinegar, red pepper, Tabasco, paprika and egg ... and chill. Serve over cut up lettuce. Serves 4 to 5.
Mix all of the above ... small amount over shrimp on lettuce as a salad, or stir into peeled and deveined shrimp for unusual shrimp salad sauce.
Combine all ingredients. Store in refrigerator. Makes 1 1/2 cups.
16. REMOULADE SAUCE
Mix all ingredients together. Makes 2-1/2 cups. This is a good sauce to serve with boiled shrimp for a cocktail party or on a shrimp salad.
17. REMOULADE SAUCE
Mix in order indicated until well blended. Serve with salads, cold fish or seafood.
Place dry ingredients in a ... and chill. This sauce is traditionally served with shrimp ... also delicious with other cold seafood or celeriac.
19. REMOULADE SAUCE
1. In a clean bowl ... vinegar, salt and pepper. 2. Add the oils ... remaining ingredients, blending well. 2. Refrigerate a maximum of 4 days.
20. REMOULADE SAUCE
Combine lemon juice, vinegar, mustard, paprika, dash of red pepper, catsup, salt and pepper. ... well. Add chopped celery and onions. Yield 2 cups.
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