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Remoulade Sauce
2
1
Eggs
Tablespoon Minced garlic
Juice from one fresh lemon
1
2
2
1
1
2
Tablespoon Chopped parsley
Tablespoon Chopped green onions
Tablespoon Chopped celery
Cup Olive oil
Tablespoon Creole or whole−grain mustard
Tablespoon Ketchup
Salt; to taste
Freshly−ground black pepper; to taste
Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a
food processor and puree for 15 seconds. Season with salt and pepper. With
the processor running, pour the oil through the feed tube in a steady
stream. Add the mustard and ketchup and pulse once or twice to blend. Season
with salt and pepper. Cover and let sit for 1 hour in the refrigerator
before using. Best if used within 24 hours. This recipe yields 1 1/3 cups of
sauce.
Remoulade Sauce
504
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