Remoulade Sauce

This is not Dutch oven cooking, but goes well with anything deep fried in a Dutch oven. No cooking needed. Just mix, dip, and enjoy.

Remoulade Sauce

1 pt. meyonnaise
1 10-oz. bottle Durkee's famous sauce (clone will do. *)
1/4 cup olive oil
1cup creole mustard
1cup catsup, or ketchup
1/2 cup prepared horseradish
2 tablespoons wine vinegar
2 tablespoons Lea & Perrins Worcestershire sauce
2 teaspoons Louisiana hot sauce
salt to taste.

This may be done in a blinder. If using a blinder, keep it running at high speed as you add ingredients through the lid hole, or by hand with a whisk, and in a large mixing bowl. Mix mayonnaise and Durkee's , pour in olive oil, and mix very well. Add creole mustard, and horseradish, mix well. As you keep whisking, add catsup, wine vinegar, Lea & Perrins, and hot sauce, still whisking. Now add salt to taste.

* Durkee's Clone

Now you get to cook in the Dutch ovens. Set up a double boiler. ( a 12 ", with 3 inches of hot water. Place a 6" oven in the water, add more if needed. Bring to a boil.

1/2 cold water
4 tablespoons cornstarch
1/2 cup balsamic vinegar, plus
2 tablespoons balsamic vinegar
2 teaspoons salt
1 egg
4 tablespoons prepared mustard
4 tablespoons unsalted butter, melted

Put all ingredients, except butter, into blinder. Blind on high speed about 2 minutes, or until mixture is smooth. Pour in to top (6" ) oven of double boiler. Cook over gently boiling water. As sauce begins to heat, add butter, slowly, whisking to incorporate. Cook for 12- 15 minutes, whisking, or until sauce becomes thick and smooth. Remove from heat and allow to cool. Refrigerate in covered container for 1-2 hours before using. Will keep, refrigerated for about 1 month.