Remoulade sauce for shellfish - great chefs
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Paprika |
| ¾ | cup | Mustard, Creole OR |
| ¾ | cup | Mustard, Dijon |
| 2 | tablespoons | Ketchup ** |
| 2 | tablespoons | Horseradish ** |
| ½ | cup | Celery hearts, finely chopped |
| ¼ | cup | Onion, chopped |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Tabasco |
| 2 | tablespoons | Parsley, chopped |
| 1 | cup | Oil, cottonseed, OR |
| 1 | cup | Oil, corn |
Directions
** (if not using Creole mustard) Mix together all of the ingredients except the oil. Put them in a blender and blend at high speed while you drizzle in the oil to make an emulsified sauce.
The shrimp may be marinated in the sauce for 2 to 3 hours before serving to intensify the flavor.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans