Recipes
Remoulade Sauce
Add a little spice to your Mardi Gras seafood with this great remoulade recipe!
2 eggs
4 tbs paprika
2 tsp salt
1/2 Creole Mustard
1 1/2 pints olive oil
1/2 cup vinegar
1 lemon
1/2 cup shallots
1/2 cup celery
5 stalks parsley
1/4 cup catsup
3 bay leaves
2 tbs horseradish
Tabasco to taste
Combine eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly and whisk briskly until thickened; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crabmeat.
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