OK. Now I'm REALLY in trouble. The other half has already decreed that we'll never buy bottled Thousand Island dressing again thanks to this recipe. And now I fear we'll neither one ever want plain ol' tartar sauce either. Thanks to this spicy, tangy New Orleans-style sauce.
(The recipe is from a great Nawlins cookbook entitled Tom Fitzmorris's New Orleans Food. More on it as a part of March and Cooking with Books month.)
Remoulade Sauce
Makes about 1 3/4 cups sauce.
1 cup mayonnaise
1/2 cup Creole mustard
2 tablespoons lemon juice
1/2 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 green onions, green part only, finely chopped
Combine all the ingredients in a bowl and stir to blend.
Monday, February 15, 2010
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