A recipe from the chef: who would have thought that Remoulade Sauce can be found on frites in Belgium, roast beef sammies in Denmark, hot dogs in Iceland and most lovingly, on all forms of seafood in Southern Louisiana? The folks in Amsterdam can also appreciate this treat on seafood too! I find that this recipe is by far, the most commented on by my clients, one even refers to it as gravy…so here it is, for the world to enjoy. What’s the point of having a wonderful recipe if it isn’t shared??? -6 ounces of olive oil, 7 ounces of Zatarain’s Creole mustard (if you can’t find it, sub Dijon with a couple tablespoons of Worcestershire and your favorite hot sauce to taste), 1.5 ounce of red wine vinegar, 2/3 cup of finely sliced chives, 1/4 cup chopped parsley, 1/3 cup finely diced celery, 2 cloves minced garlic, 1 tablespoon paprika, 1 teaspoon lemon juice, salt, pepper and hot sauce to taste. Mix all together, refrigerate and enjoy.