Remoulade Dipping Sauce
Ingredients
- 2 Tbsp lemon juice 30 mL
- 3/4 cup canola oil 175 mL
- 1/4 cup green onions 60 mL
- 1/4 cup chopped onion 60 mL
- 2 Tbsp chopped celery 30 mL
- 1 tsp prepared horseradish 5 mL
- 1 Tbsp Creole or whole grain mustard 15 mL
- 1 Tbsp prepared yellow mustard 15 mL
- 1 tsp ketchup 5 mL
- 1 Tbsp chopped fresh parsley 15 mL
- 1/2 tsp salt 2 mL
- 1/8 tsp cayenne pepper .5 mL
Instructions
- 1. Place all ingredients in food processor and process for 30 seconds. Use immediately or refrigerate the sauce for up to 1 week in an airtight container.
Yield
1 cup (250 mL)
serving size
1 Tbsp (15 mL)
nutritional analysis
Per Serving
| Calories | 100 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Carbohydrates | 1 g |
| Fiber | 0 g |
| Protein | 0 g |
| Sodium | 100 mg |
