Outback Steakhouse™ Remoulade Sauce Recipe2014-06-19
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This is the sauce Outback Steakhouse™ serves with their Grilled Shrimp on the Barbie as well as their Pan Seared Lump Crab Cakes. But, don’t limit it to just those items. That’s the beauty of making your own restaurant recipes, you can mix and match to create your own specialties. This goes very well with just about any type of seafood.
A rich and creamy sauce with just enough zip from the horseradish. Make up plenty and store it in the refrigerator or share it with friends in the office. If you’re planning on having it for dinner tonight, make this first so it can sit in the refrigerator before it’s time to eat. This helps to really bring the flavors together nicely.
- 1/2 cup mayonnaise
- 1 tablespoon stone ground mustard
- 2 teaspoons milk
- 1 1/4 teaspoons prepared horseradish
- 1 teaspoon minced celery
- 1 teaspoon minced white onion
- 1 teaspoon minced green bell pepper
- 1/4 teaspoon minced fresh parsley
- 1/4 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 pinch salt
In the preparation, make sure you take the time to mince the onion, bell pepper and parsley as fine as possible. You don't want chunks of these to be in your sauce.
Combine all of the ingredients in a small bowl and mix thoroughly.
Cover and store in the refrigerator until ready to serve.