Remoulade Sauce from Paul Prudhomme
Serves 1
Recipe By: Paul Prudhomme
Louisiana Kitchen
2 egg yolk
1/4 cup vegetable oil
1/2 cup celery -- finely chopped
1/2 cup green onion -- finely chopped
1/4 cup parsley -- finely chopped
1/4 cup horseradish
1/4 lemon -- seeded
1 bayleaf -- crumbled
2 tablespoons creole mustard or brown mustard
2 tablespoons catsup
2 tablespoons worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon tabasco sauce
1 tablespoon garlic -- minced
2 teaspoons sweet paprika
1 teaspoons salt
In a blender or food processor, beat the egg yoolks 2 minutes. With
the machine running, add the oil in a thin stream. One at a time,
blend in the remaining ingredients wutil well mixed and lemon rind is
finely chopped. Chill well. Makes 1 1/2 cups.
Recipe Notes
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Exported from A Cook's Books -- Recipe management for Macintosh
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