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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Robert’s Seafood Remoulade


1 /4 cup Celery, finely chopped
1 /3 cup Onion, finely chopped
1 /2 cup Ketchup
1 1 /2 Tbsp Lemon juice, freshly squeezed
1 Tbsp Prepared horseradish
1 /2 cup Homemade Mayonnaise
1 1 /2 Tbsp Creole Seasoning
1 tsp Lawry’s Seasoned Salt
1 /2 tsp Garlic, minced


Place onion and celery into a mixing bowl. Add remaining ingredients and blend well.

Remoulade sauce tastes better if made at least 1 day in advance.

Yield: 2 cups

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