Remoulade Sauce 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Creole mustard,
1 each: Rib celery, finely chopped
4 tbsp: Tarragon vinegar,
2 tbsp: Finely chopped green onions,
2 tbsp: Catsup,
2 tbsp: Mayonnaise,
2 tsp: Horseradish,
1/4 tsp: Thyme,
2 tsp: Paprika,
1 tsp: Garlic powder,
1/2 cup: Pure olive oil,
Salt and cayenne pepper to,
2 each: Hard-boiled egg yolks,
-taste,
Directions:
Put all the ingredients in a blender (or use the mixing blade of your
food processor) and fold together well. Then place the sauce in your
refrigerator and chill for about 2 hours before serving.
Authors Note: This is as close as youll come to Remoulade sauce,
since the original recipe is a closely guarded secret in New Orleans.
Source: Frank Davis Seafood Notebook
Calories per serving: Number of Servings: 1 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 05-10-95 (1807)
Source from luhu.jp
food processor) and fold together well. Then place the sauce in your
refrigerator and chill for about 2 hours before serving.
Authors Note: This is as close as youll come to Remoulade sauce,
since the original recipe is a closely guarded secret in New Orleans.
Source: Frank Davis Seafood Notebook
Calories per serving: Number of Servings: 1 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 05-10-95 (1807)
Source from luhu.jp