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Full Online Book HomeLearning KitchenSauces - Seafood - Remoulade Sauce
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Sauces - Seafood -  Remoulade Sauce Post by :mastershef Category :Learning Kitchen Author :Unknown Date :March 2012 Read :860

Click below to download : Sauces - Seafood - Remoulade Sauce (Format : PDF)

Sauces - Seafood - Remoulade Sauce

1/2 tb paprika
1/2 tb sugar
1/2 ts dry mustard
1/2 ts salt
1/4 c chili sauce
1 tb white wine vinegar
1/2 tb prepared horseradish
1/2 c mayonnaise
2 tb olive oil
1/2 c finely chopped sweet onion
1/3 c finely chopped celery
2 tb chopped parsley


To make sauce, stir together the dry ingredients; stir in chili sauce, vinegar and horseradish. Whisk in mayonnaise and oil, then fold in onion, celery and parsley. Store, tightly covered in the refrigerator.
Sauce can be made up to 24 hours before serving. Return sauce to room temperature before serving.
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1 large egg 1 fresh lemon (about 2 tablespoons) 1/4 cup chopped onions 1/4 cup chopped green onions 1/4 cup chopped celery 1 tablespoon prepared horseradish 3 tablespoons Creole or whole-grain mustard 3 tablespoons prepared yellow mustard 3 tablespoons ketchup 3 tablespoons chopped parsley Salt Cayenne pepper Freshly ground black pepper 1 cup vegetable oil Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until the thick. Reseason if needed. Cover and refrigerate
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