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Rémoulade Sauce Recipe - NYT Cooking

Date Added: 8/2/2020    Source: cooking.nytimes.com

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Ingredients
  • 1 large egg yolk
  • 3 tablespoons Dijon- or Creole-style mustard
  • 1/4 cup white-wine vinegar
  • 1 tablespoon paprika
  • 1 cup vegetable oil
  • 2 tablespoons grated horseradish, fresh or prepared
  • 1 teaspoon finely chopped garlic
  • 1/3 cup finely chopped scallions
  • 1/3 cup finely chopped celery
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons ketchup
  • Salt and freshly ground black pepper to taste

View the full recipe at cooking.nytimes.com

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