Remoulade Sauce A La Warren Leruth
| 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)
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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