Remoulade sauce a la warren leruth
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Paprika |
| ¾ | cup | Creole or Dijon mustard |
| 2 | tablespoons | Ketchup (if not using creole mustard) |
| 2 | tablespoons | Horseradish (if not using creole mustard) |
| ½ | cup | Celery hearts, finely chopped |
| ¼ | cup | Onion, chopped |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Tabasco |
| 2 | tablespoons | Parsley, chopped |
| 1 | cup | Cottonseed or corn oil |
Directions
and a third one from a wonderful restaurant, LeRuth's, which unfortunately has been closed for some time now.
Mix all ingredients together except oil. Drizzle in oil to make an emulsified
sauce. May marinate shrimp in sauce for 2-3 hours before serving to intensify flavor.
Posted to FOODWINE Digest 18 Dec 96 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...> Date: Wed, 18 Dec 1996 14:02:21 -0600