Remoulade Sauce |
|||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | |||||||||||
| INGREDIENTS: | ||
| 1/4 cup spicy coarse-ground mustard | 2 teaspoons paprika | 1 teaspoon Tabasco pepper sauce |
| 1 teaspoon salt | 1/2 teaspoon freshly ground black pepper | 1/4 cup tarragon vinegar |
| 1 cup olive oil | 1/2 cup coarsely chopped green onions | 1/2 cup finely chopped celery |
| 1/4 cup finely chopped fresh parsley | ||
| 1 | In a medium bowl, whisk together the mustard, paparika, 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. |