Remoulade dipping sauce from Lee Bailey's New Orleans: Good Food and Glorious Houses (page 87) by Lee Bailey

  • paprika
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  • scallions
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  • Serves : 6 cups

  • EYB Comments

    This recipe is part of the Seafood Boil menu. Can use the book's "Homemade Worcestershire sauce," p140. Can substitute grainy German mustard or grainy Dijon mustard plus prepared horseradish for Creole mustard.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Boiled crab, crawfish, shrimp, corn, and potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the Seafood Boil menu. Can use the book's "Homemade Worcestershire sauce," p140. Can substitute grainy German mustard or grainy Dijon mustard plus prepared horseradish for Creole mustard.

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