Creole Remoulade Sauce

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.