Remoulade Sauce A La Warren Leruth

There are certain things which have to be said over and over again, of necessity, and yet this is the marvel and the wonder of the cross, that however many times a man may preach about it, he has never finished preaching about it. There is always something fresh to say, always something new. There is a great central message that is always there, but nothing is so wonderful as to see that one thing in different ways.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

2	T	Paprika
3/4	c	Creole or Dijon mustard
2	T	Ketchup, if not using creole
		mustard
2	T	Horseradish, if not using
		creole mustard
1/2	c	Celery hearts, finely
		chopped
1/4	c	Onion, chopped
1	t	Sugar
1	t	Tabasco
2	T	Parsley, chopped
1	c	Cottonseed or corn oil

INSTRUCTIONS

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 2-3 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

A Message from our Provider:

“The church is prayer-conditioned.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 149 Calories From Fat: 32 Total Fat: 3.8g Cholesterol: 0mg Sodium: 753.3mg Potassium: 1081.1mg Carbohydrates: 26.4g Fiber: 13.8g Sugar: 8.5g Protein: 11.5g