Remoulade Sauce For Shellfish - Great Chefs Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
2 tbsp: Paprika,
1/4 cup: Onion, chopped
3/4 cup: Mustard, Creole OR
1 tsp: Sugar,
3/4 cup: Mustard, Dijon
1 tsp: Tabasco,
2 tbsp: Ketchup **,
2 tbsp: Parsley, chopped
2 tbsp: Horseradish **,
1 cup: Oil, cottonseed, OR
1/2 cup: Celery hearts, finely
1 cup: Oil, corn
-- chopped,
Directions:
** (if not using Creole mustard)
Mix together all of the ingredients except the oil. Put them in
a blender and blend at high speed while you drizzle in the oil to
make an emulsified sauce.
The shrimp may be marinated in the sauce for 2 to 3 hours before
serving to intensify the flavor.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Warren Le Ruth, Le Ruths Restaurant, New Orleans
Source from luhu.jp
Mix together all of the ingredients except the oil. Put them in
a blender and blend at high speed while you drizzle in the oil to
make an emulsified sauce.
The shrimp may be marinated in the sauce for 2 to 3 hours before
serving to intensify the flavor.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Warren Le Ruth, Le Ruths Restaurant, New Orleans
Source from luhu.jp