Title: Anglers Remoulade Sauce
Categories: Sauce Regional
Yield: 1 Servings

1	pt	Mayonnaise
1	oz	Anchovy paste
1	oz	Onion, grated
1/4	oz	Tabasco sauce
1	pt	Mustard
1/2	oz	Lemon juice
1	oz	Wine, sherry
1/2	oz	Worcestershire sauce

Blend all the ingredients in an electric blender or hand-whip them into a smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters, shrimp, crab meat, scallops or lobster.

previous

next