mayonnaise, egg, mustard, scallions, Worcestershire sauce, Old Bay seasoning and Cayenne
akes warm, with the Remoulade sauce.
-=Remoulade Sauce=-
In a small bowl
To make the sauce, chop finely the green onion,
s preferred. Serve immediately with Remoulade Sauce.
REMOULADE SAUCE: Beat egg yolks until
food processor, combine the remoulade sauce and roasted peppers. Cover and
Remoulade Sauce-- Whisk together all ingredients. Cover
For the Remoulade Sauce: In small bowl mix all
To make sauce, combine all ingredients in a
akes on paper towel.
Remoulade Sauce:
Mix all the ingredients
dd peppers, onions, hot pepper sauce, old bay and parsley. Cook
inutes.
TO MAKE ZESTY REMOULADE SAUCE:.
Combine mayonnaise, sour cream
Cover the rye bread with the sliced roast beef and top with remoulade. On one side of the remoulade place pickled cucumbers and on the other side fried onions. Top with horseradish, cress and tomato concasse.
Remoulade is easy made by washing the sauce of piccalilli, chop the remaining vegetables and mix them with a good quality mayonnaise.
Prepare the Remoulade sauce as per recipe, stir in the crawfish tails
To prepare Remoulade Sauce:
In a bowl, combine
mall bowl and spoon the remoulade sauce over them; gently toss. Shred
n the day, make the Remoulade sauce by placing the first 11
ext 12 ingredients for the Remoulade Sauce. Process until smooth.
3
---TO MAKE SHERRY REMOULADE SAUCE---.
Thoroughly mix together the
Make the remoulade sauce:.
Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate.
Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick.
Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork.
Season with salt, and serve immediately with the remoulade sauce. Enjoy!
inutes more.
Make the sauce while the fish is baking