Willys Shellfish Sauce - Great Chefs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 large: Egg yolks,
1 tbsp: Sherry,
1 tbsp: Juice, lemon
1 tsp: Chives, minced
1/2 tsp: Mustard, dry
1 tsp: Ketchup,
1/4 tsp: Sauce, Worcestershire
1 dash: Pepper, cayenne
1 dash: Tabasco,
Pepper, to taste
3/4 cup: Oil,
Salt, to taste
1 tbsp: Water, hot
Beat the yolks with lemon juice, mustard, Worcestershire and
Directions:
Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot
water to stabilize the sauce. Fold in remaining ingredients and
correct seasoning. Serve with hot crawfish tails.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Colns Restaurant, New Orleans
Source from luhu.jp
water to stabilize the sauce. Fold in remaining ingredients and
correct seasoning. Serve with hot crawfish tails.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Colns Restaurant, New Orleans
Source from luhu.jp