Sauce Remoulade Recipe
Ingredients
| Mayonnaise | 2 Cup (16 tbs) | |
| Tomato Paste | 6 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| Celery salt | 1/4 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Anchovy fillets - 4, washed and mashed | ||
| Parsley flakes | 1/2 Teaspoon | |
| Chervil Leaves - 1/2 teaspoon | ||
| Tarragon leaves | 1/4 Teaspoon | |
| Instant minced onion | 3 Teaspoon | |
| Capers | 1 Tablespoon, chopped | |
| Sour pickles - 2 tablespoons, minced | ||
Directions
MAKING
1. In a bowl mix well combining all ingredients and let it stand 3-5 hours to allow flavors to blend.
SERVING
2. Serve with cold shrimp, crab or lobster.
3. If desired serve as a topping for head lettuce, tossed salad or sliced avocado or preserve in refrigerator.
1. In a bowl mix well combining all ingredients and let it stand 3-5 hours to allow flavors to blend.
SERVING
2. Serve with cold shrimp, crab or lobster.
3. If desired serve as a topping for head lettuce, tossed salad or sliced avocado or preserve in refrigerator.
Chef
