Ingredients
-
1/4
-
1/4
-
1/4
-
2
-
2
-
1/2
-
1/2
-
1/4
-
1/4
-
1
-
1
-
1/8
-
1/4
-
1
-
1
Directions
Brennan’s Classic Shrimp Remoulade, This recipe is from Brennan’s of Houston in Your Kitchen cookbook A great recipe!, Is the fresh egg raw when added to this recipe?
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Steps
|
1
Done
|
Put Ketchup, Horseradish, Creole and Prepared Mustards, Vinegar, Lemon Juice, Onion, Celery, Parsley, Garlic, Paprika, Pepper, Salt, Tabasco and Egg Into Blender Container or Food Processor. |
|
2
Done
|
Cover and Mix at High Speed Until Well Blended. |
|
3
Done
|
Remove Cover and Gradually Add Oil in a Slow Steady Stream. |
|
4
Done
|
Sauce Will Thicken to a Pourable, Creamy Consistency. |
|
5
Done
|
Store in Covered Container in Refrigerator Up to 3 Days. |
|
6
Done
|
Serving Suggestion: Toss Boiled Shrimp in Remoulade Sauce. |
|
7
Done
|
Spoon Onto a Bed of Thinly Sliced Cucumbers, Radishes and Frisee Which Were Drizzled With a Simple Vinaigrette Dressing. |
