Recipe - Remoulade Sauce A La Warren Leruth
Categories: None, Remoulade Sauce A La Warren Leruth
2 tablespoon Paprika
Three fourths cup Creole or Dijon mustard
2 tablespoon Ketchup (if not using creole
mustard)
2 tablespoon Horseradish (if not using
creole mustard)
One half cup Celery hearts, finely
chopped
One fourth cup Onion, chopped
1 teaspoon Sugar
1 teaspoon Tabasco
2 tablespoon Parsley, chopped
1 cup Cottonseed or corn oil
and a third one from a wonderful restaurant, LeRuth's, which
unfortunately has been closed for some time now.
Mix all ingredients together except oil. Drizzle in oil to make an
emulsified
sauce. May marinate shrimp in sauce for 23 hours before serving to
intensify flavor.
Posted to FOODWINE Digest 18 Dec 96
From: ALICIA GOLDMAN ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG
Date: Wed, 18 Dec 1996 14:02:21 0600
Remoulade Sauce A La Warren Leruth recipe makes 1 Cup.
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