Title: Remoulade Sauce - the Tabasco Cookbook
Categories: Sauce Condiment
Yield: 2 Cups

1/4	c	Spicy coarse-ground mustard
2	ts	Paprika
1	ts	Tabasco pepper sauce
1	ts	Salt
1/2	ts	Black pepper; freshly ground
1/4	c	Tarragon vinegar
1	c	Olive oil
1/2	c	Green onions; coarse chop
1/2	c	Celery; fine chop
1/4	c	Parsely; fresh, fine chop

"Rmoulade 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 parsely and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow the flavors to blend.

From: The Tabasco Cookbook by Paul McIlhenny with Barbara Hunter, 1993, Clarkson Potter Publishers. ISBN 0-517-58965-6.

MM & typos by Kurt Faria.

From: Kurt Faria Date: 09-29-96 (18:44) The Computer Workshop (40) Cooking

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