Tabasco remoulade sauce

Yield: 1 Servings

Measure Ingredient
¼ cup Spicy Coarse-Ground Mustard
2 teaspoons Paprika
1 teaspoon Tabasco Pepper Sauce
1 teaspoon Salt
½ teaspoon Fresh Ground Black Pepper
¼ cup Tarragon Vinegar
1 cup Olive Oil
½ cup Coarsely Chopped Green Onion
½ cup Finely Chopped Celery
¼ cup Finely Chopped Fresh Parsley

Remoulade sauce is another Louisiana specialty that varies with the cook. A piquant mustard-based sauce, it is excellent on cold shrimp or crab meat, and also goes nicely with hot, crisp fried fish or shellfish. Try it spooned over hard-boiled egg halves as an appetizer, or use it as a dip for cooked artichokes.

~------------------------------------------------------ ~----------------- In a medium bowl, whisk together the mustard, paprika, Tabasco sauce, salt, and pepper. Beat in the vinegar and then, whisking constantly, add the oil in a slow, thin stream, continuing to beat until the sauce is thick and smooth. Stir in the green onions, celery, and parsley and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow the flavors to blend. Makes 2 cups. Lagniappe - One-quarter teaspoon of Tabasco sauce gives a pleasing tang to Hollandaise, Bearnaise, or white sauce.

From: The Tabasco Cookbook.

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