*  Exported from  MasterCook  *
 
                           Shrimp Remoulade Sauce
 
 Recipe By     : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Sauces And Preserves
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  110      ml            mayonnaise
  110      ml            Creole mustard
      1/2  clove         garlic (pressed)
      1/2                medium onion
                         salt & pepper to taste
    1      tsp           celery (mashed in garlic press)
    2      tsp           Worcestershire sauce
   15      ml            lemon juice
      1/8  tsp           sugar
 
 1.  Mix all ingredients together, scraping the onion into the sauce (or you may
 puree -- CMT).
 
 2.  This is usually served over shrimp. Serve 2 generous tablespoons of sauce
 atop each 4 to 6 shrimps, arranged on a bed of lettuce.
 
 Author’s Notes:
     From “Jesse’s Book of Creole & Deep South Recipes” by Edith & John Watts
 (note: Jesse was their cook), NY: Weathervane Books, 1954, ISBN# 0-517-159724
 
     A note about Creole mustard. This is a brown mustard, and in New Orleans
 recipes it definitely means a specially prepared brown mustard. (Zatarain’s is a
 good brand). It is highly spiced and contains a much higher percentage of
 horseradish -- and hence has a distinctively spicier taste and sharper bite --
 than most ordinary brown mustards. If you want a “warm” dish including shrimp,
 scallops, and andouille sausage, then chop some sausage and saute with raw
 shrimps & scallops in a very small amount of olive oil (maybe a bit of garlic
 and thyme). Then make a sauce out of the pan “drippings”, a few Tbls. of
 remoulade sauce, and some heavy cream. Add cayenne pepper, salt & black pepper
 to taste. Remoulade sauce is a “condiment” found in nearly all Louisiana
 kitchens. Usually folks just “glop” it onto chilled boiled shrimp arranged on
 crisp lettuce leaves as an appetizer, but it is also used to flavor “cream”
 sauces. Some people also eat it on salads as they might “Thousand-Island”
 dressing.
 
 Difficulty    : easy.
 Precision     : approximate measurements.
 
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