John Shields owns and operates Gertrude's Chesapeake Kitchen in Baltimore, Maryland. He finally shared his receipe for his Romoulade Sauce, which he serves with his fried oysters. But, you can serve them with most any seafood. I have made this sauce and found it to be extremely tasty. So, here we go.Ingredients
- 1 - Cup Mayonnaise
- 6 - TB finely minced Celery
- 2 - TB finely minced Green Onion
- 1 - TB chopped Parsley
- 1 - Teaspoon minced Garlic
- 1 - TB chopped Capers
- 2 - TB Ketchup
- 1 - TB Worchestershire Sauce
- 1 - Teaspoon Tabasco Sauce
- ½ - Teaspoon Salt
Procedure
- Place all the ingredients in a bowl whisk together well.
- Cover and chill for several hours before serving.
