Couzan Billy’s Remoulade Sauce

This is a Cajun remoulade best served on crab cakes and crawfish patties.

1/4 cup Creole mustard, or Whole Brown Mustard
2 tablespoon(s) Paprika
1 teaspoon Cayenne pepper
1 tablespoon(s) Salt
1/2 cup Tarragon vinegar
1 1/2 cup(s) Scalllion(s), minced
1/2 cup Celery, minced
1/2 cup Parsley, fresh, chopped
1 1/3 cup(s) Olive oil

Combine all ingredients except oil in food processor.

Process for 30 seconds.

With motor still running, slowly add oil.

Cover bowl and let stand for 4 hours at ROOM TEMP.

BBQ techniques, family recipes