Willy's shellfish sauce - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Egg yolks |
| 1 | tablespoon | Juice, lemon |
| ½ | teaspoon | Mustard, dry |
| ¼ | teaspoon | Sauce, Worcestershire |
| 1 | dash | Tabasco |
| ¾ | cup | Oil |
| 1 | tablespoon | Water, hot |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Chives, minced |
| 1 | teaspoon | Ketchup |
| 1 | dash | Pepper, cayenne |
| Pepper (to taste) | ||
| Salt (to taste) | ||
Directions
Beat the yolks with lemon juice, mustard, Worcestershire and Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water to stabilize the sauce. Fold in remaining ingredients and correct seasoning. Serve with hot crawfish tails.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans