Remoulade Sauce For Shellfish – Great Chefs
Description
This Cajun sauce features Paprika 1/4 c Onion, chopped, Mustard, Creole OR 1 teaspoon Sugar, Mustard. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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chopped ** (if not using Creole mustard) Mix together all of the ingredients except the oil.
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Put them in a blender and
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blend at high speed while you drizzle in the oil to
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make an emulsified sauce.
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The shrimp may be marinated in the sauce for 2 to 3 hours before serving to intensify the flavor.
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: Box 71112, New Orleans, Louisiana - 1983 : Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 152.8kcal
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 883.5mg37%
- Total Carbohydrate 22.5g8%
- Dietary Fiber 6.1g25%
- Sugars 5.4g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, cajun, celery, chefs, chopped, corn, cottonseed, creole, dijon, finely, fish, great, hearts, horseradish, ketchup, mustard, oil, onion, paprika, parsley
