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Tabasco remoulade sauce
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Herbs & Spices, Sauces & Dressings, Tabasco |
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Ingredients:
| 1/4
| cup | Spicy Coarse-Ground Mustard | | 2
| tsp | Paprika | | 1
| tsp | Tabasco Pepper Sauce | | 1
| tsp | Salt | | 1/2
| tsp | Fresh Ground Black Pepper | | 1/4
| cup | Tarragon Vinegar | | 1
| cup | Olive Oil | | 1/2
| cup | Coarsely Chopped Green Onion | | 1/2
| cup | Finely Chopped Celery | | 1/4
| cup | Finely Chopped Fresh Parsley |
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Procedures:
| 1 | Remoulade sauce is another louisiana specialty that varies with the cook. | | 2 | A piquant mustard-based sauce, it is excellent on cold shrimp or crab meat, and also goes nicely with hot, crisp fried fish or shellfish. | | 3 | Try it spooned over hard-boiled egg halves as an appetizer, or use it as a dip for cooked artichokes. | | 4 | ~--------------------------------------------------------------------- ~-- in a medium bowl, whisk together the mustard, paprika, tabasco sauce, salt, and pepper. | | 5 | Beat in the vinegar and then, whisking constantly, add the oil in a slow, thin stream, continuing to beat until the sauce is thick and smooth. | | 6 | Stir in the green onions, celery, and parsley and mix well. | | 7 | Cover the bowl and let the sauce stand for at least 2 hours before serving to allow the flavors to blend. | | 8 | Makes 2 cups. | | 9 | lagniappe - one-quarter teaspoon of tabasco sauce gives a pleasing tang to hollandaise, bearnaise, or white sauce. |
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