Willy's shellfish sauce - great chefs

Yield: 4 servings

Measure 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
\N \N Pepper (to taste)
\N \N Salt (to taste)

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

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