Remoulade Sauce (Vinaigrette Base)

Remoulade Sauce - Vinaigrette Base

(about 1 cup)

Serve as a sauce for cold boiled shrimp.

3 tbsp wine vinegar
1 to 2 tbsp prepared mustard, preferably Dijon or Dusseldorf
2 tbsp minced scallions
2 tbsp minced celery
1 tsp grated horseradish
1 tbsp minced parsley
1/2 cup plus 1 tbsp olive oil
dash of cayenne
salt and freshly ground pepper to taste

Combine vinegar with mustard, scallions, celery, horseradish and parsley. Beat in the olive oil, a little at a time, and season with cayenne, salt and pepper.