Anglers` remoulade sauce

Yield: 1 servings

Measure Ingredient
1 pint Mayonnaise
1 pint Mustard
1 ounce Anchovy paste
½ ounce Lemon juice
1 ounce Onion, grated
1 ounce Wine, sherry
¼ ounce Tabasco sauce
½ ounce Worcestershire sauce

Blend all the ingredients in an electric blender or hand-whip them into a smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters, shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87

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