Remoulade sauce a la warren leruth

Yield: 1 Servings

Measure 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

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

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