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Remoulade
Recipe By :Connie M Morrison
Categories:Fish/Seafood
1/3 cup mayonnaise
1/4 cup dijon mustard
1/4 cup vegetable oil
1 tablespoon lemon juice
1 tablespoon horseradish -- prepared, white
2 tablespoons minced fresh parsley
1 1/2 teaspoons tarragon -- minced, fresh
1 1/2 teaspoons gherkins -- minced, or sweet pickle relish
1 1/2 teaspoons capers -- drained, chopped
1/2 teaspoon minced garlic
1/2 teaspoon anchovy paste
1 tablespoon paprika -- sweet
Salt and pepper
Liquid hot pepper sauce
Combine mayo, mustard, oil, lemon
juice & horseradish. Blend well. Stir
in parsley, tarragon, gherkins, capers, garlic, anchovy paste
& paprika.
Season with salt, pepper & hot pepper sauce. transfer to
covered container,
and refrigerate for 2 hours.
Keeps 4-5 days.
(Great over Salmon) Makes 1 1/4
cup
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1109 Calories (kcal);
121g Total Fat; (92% calories from fat); 6g Protein; 15g Carbohydrate;
26mg Cholesterol; 1283mg Sodium |
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