Remoulade Sauce This recipe is from the famous New Orleans restaurant “Commanders Palace” It was printed in “Bon Appetit” magaizine many years ago. Serve with cold shrimp 2 cloves garlic minced 1/4 cup yellow mustard 1 t salt 1/4 cup creole mustard 1 cup scallions chopped fine 1/4 cup ketchup 1/2 cup celery, chopped fine 2 T sweet paprika 1/2 cup parsley, chopped fine 1/2- 1 t cayenne (depending on taste) 1 1/2 cups good quality mayonnaise 1/2 cup cider vinegar Combine everything well and chill for a few hours so the flavors can meld.http://www.happyinthekitchen.com/Site_2MarciasKitchenHome/Site2/Marcias_Kitchen_Home.html