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Robert St. John

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

Seafood Remoulade


1 stalk Celery

1/ 3 cup Onion, chopped

1 cup Ketchup

3 Tbl Lemon juice, freshly squeezed

1 tsp Creole mustard

1/4 cup Prepared horseradish

1 cup Mayonnaise

2 tsp Creole Seasoning (page xxx)

1 tsp Lawry’s Seasoned Salt

1 tsp Garlic, minced


Blend onion and celery in the food processor until small but not completely puréed. Place onion and celery in a mixing bowl.

Add remaining ingredients and mix well.

Best if made at least 1 day in advance. Sauce holds up to 1 week in the refrigerator.

Yield: 2 cups

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