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Creole Remoulade made with Dat Sauce over brown butter lump crab.

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.

 

Chef Johnnie G
Chef Johnnie G, Executive Chef of Crawfish Town USA in Henderson, La.

 

 

Have a D.a.T. SaUcE recipe?  Send it to us at Recipes@datsaucela.com. Please include a photo, your name, social media handles,  and where you’re from. We would love to share it! 

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