Creole Remoulade

Take your fried seafood to the next level with this incredible recipe from Chef Johnnie G for Creole Remoulade.

Ingredients:

1/3 cup white vinegar
1/3 cup Dat Ketchup
2 tablespoons prepared horseradish
1/4 cup creole mustard
2 tablespoons smoked paprika
1/2 teaspoon cayenne
2 cloves garlic, peeled
2 teaspoons D.a.T. SaUcE
1 tablespoon Worcestershire sauce
1/2 cup sliced green onions
1/2 cup celery, chopped
2 medium eggs
2 medium egg yolks
1 1/2 cups vegetable oil

Combine all ingredients except oil in food processor. Slowly add oil. Once combined, serve over your favorite seafood.