Remoulade Sauce

R e m o u l a d e

Sauce

Recipe by ChefMIke McCurdy

Ingredients 2 garlic cloves, peeled ½ onion, cut in half small bunch Italian parsley, rinsed and dried 2 tsp. capers, rinsed and drained 1½ cups mayonnaise ¼ cup Creole or grain mustard 2 tsp. prepared horseradish, to taste 1½ tsp. pickle juice* 1½ tsp. sweet paprika 1 tsp. Old Bay seasoning 1½ tsp. Cajun or Creole seasoning 1 tsp. Tabasco sauce (to taste)

Directions 1. In the SuperSonic Chopper Extra with the blade attachment add garlic, pull cord several times to chop very finely. 2. Add onion, parsley and capers and chop finely. 3. Remove blade from SuperSonic Chopper Extra and replace with

Paddle attachment. 4. Add remaining ingredients. Cover SuperSonic Chopper Extra and pull cord several times until well-blended. 5. Taste for seasoning. Use immediately or seal and keep in refrigerator up to 1 week.

* You can substitute 1 tsp fresh lemon juice or cider vinegar