Red Devil Remoulade Sauce


  • 1 cup mayonnaise
  • 1/4 cup parsley, minced
  • 1 small green onion, chopped
  • 1 tablespoon country-style mustard
  • 2 tsps. TRAPPEYS Red Devil Hot Sauce
  • 1 small garlic clove, minced
  • 1 teaspoon white horseradish
  • 1 teaspoon tarragon vinegar
  • salt, to taste


In medium bowl, stir mayonnaise, parsley, green onion, mustard, RED DEVIL™ hot sauce, garlic, horseradish and vinegar until well mixed. Salt to taste. Cover and refrigerate until ready to use.

Makes 1-1/4 cups.

Serving Suggestions: Toss with cooked shrimp, tuna, pasta or potato salad; serve with sliced cold meats; serve as a dip with crudite
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