Yield: 1 servings
|4 tablespoons||Creole mustard|
|4 tablespoons||Tarragon vinegar|
|½ cup||Pure olive oil|
|2 eaches||Hard-boiled egg yolks|
|1 each||Rib celery - finely chopped|
|2 tablespoons||Finely chopped green onions|
|1 teaspoon||Garlic powder|
|\N \N||Salt and cayenne pepper to taste|
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.
Author's Note: This is as close as you'll 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)