Tabasco remoulade sauce
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Tabasco remoulade sauce
  Sauces    Tabasco  
Last updated 6/12/2012 1:26:04 AM. Recipe ID 60297. Report a problem with this recipe.
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      Title: Tabasco remoulade sauce
 Categories: Other sauce
      Yield: 1 Servings
 
    1/4 c  Spicy Coarse-Ground Mustard
      2 ts Paprika
      1 ts Tabasco Pepper Sauce
      1 ts Salt
    1/2 ts Fresh 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
 
  Remoulade sauce is another Louisiana specialty that varies with the
  cook. 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. Try it spooned over hard-boiled egg halves as an
  appetizer, or use it as a dip for cooked artichokes.
  ~------------------------------------------------------
  ~----------------- In a medium bowl, whisk together the mustard,
  paprika, Tabasco sauce, salt, and pepper. 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.  Stir in the
  green onions, celery, and parsley and mix well. Cover the bowl and
  let the sauce stand for at least 2 hours before serving to allow the
  flavors to blend. Makes 2 cups.
  
  Lagniappe - One-quarter teaspoon of Tabasco sauce gives a pleasing
  tang to Hollandaise, Bearnaise, or white sauce.
  
  From: The Tabasco Cookbook.
 




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Recipe ID 60297 (Apr 03, 2005)

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