From the menu of ... Brick Store Pub

A. The Brick Store Pub sent its recipe for the quantity made at the restaurant, starting with 2 gallons of mayonnaise. We’ve cut it down to make about 3 cups of sauce; so if it tastes just a little different, that may be why. We hear pub patrons use it as a dipping sauce for all things fried. Remoulade is one of the classic sauces, and this Louisiana-hued version would make a great dressing for cold shrimp salad. It’s got lots of heat from the mustards, cayenne, horseradish and Tabasco, so keep that in mind when serving.

Brick Store Pub’s Remoulade Sauce

Hands on: 15 minutes

Total time: 15 minutes

Makes 3 cups

1/4 cup Creole mustard

1/4 cup finely chopped celery

2 tablespoons finely chopped green pepper

2 tablespoons prepared horseradish

5 teaspoons Worcestershire sauce

1 tablespoon finely chopped onion

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 tablespoon yellow mustard

2 teaspoons Tabasco

1 teaspoon black pepper

1/2 teaspoon cayenne

1/2 teaspoon garlic salt

2 cups mayonnaise

In a large mixing bowl, combine Creole mustard, celery, green pepper, horseradish, Worcestershire sauce, onion, lemon juice, vinegar, yellow mustard, Tabasco, black pepper, cayenne and garlic salt. Mix until well combined, then stir in mayonnaise.  Store in the refrigerator up to 2 weeks.

Per 2-tablespoon serving: 136 calories (percent of calories from fat, 97), trace protein, 1 gram carbohydrates, trace fiber, 16 grams fat (2 grams saturated), 6 milligrams cholesterol, 181 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.