By Chef Bingo Starr
More on Stanton Hall's Carriage House...
For Shrimp Remoulade, or dipping just about anything fried.
Ingredients:
- ¼ cup minced white onions
- ¼ cup minced celery
- 1 tsp. minced garlic
- ¼ cup thin sliced green onions
- 1 tbsp. chopped parsley
- 4 cups mayonnaise
- 1 cup Creole mustard
- 1 tbsp. horseradish
- ¼ cup sour cream
- 2 tbsp. heavy cream
- 1 cup ketchup
- 1 boiled egg, grated
- Juice of 1 lemon
- 1 tsp. Louisiana hot sauce
- 1 tsp. Worcestershire sauce
- 1 tsp. sugar
- Season to taste with salt and pepper
Method: In a large bowl stir together all ingredients. Refrigerate overnight for flavors to marry.
