Tabasco remoulade sauce

Tabasco remoulade sauce
No votes yet

Tabasco remoulade sauce ingredients

  • 1⁄4 c Spicy Coarse-Ground Mustard
  • 2 t Paprika
  • 1 t Tabasco pepper sauce
  • 1 t Salt
  • 1⁄2 t Freshly ground black pepper
  • 1⁄4 c tarragon vinegar
  • 1 c olive oil
  • 1⁄2 c Coarsely Chopped Green Onion
  • 1⁄2 c Finely chopped celery
  • 1⁄4 c Finely chopped fresh parsley

Cooking Tabasco remoulade sauce

1. Remouladei 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. Stiri 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.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.