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Tabasco remoulade sauce

Yield: 1 Servings

Ingredients:

• 1/4 c Spicy Coarse-Ground Mustard
• 2 ts Paprika
• 1 ts Tabasco Pepper Sauce
• 1 ts Salt
• 1/2 ts Fresh Ground Black Pepper
• 1/4 c Tarragon Vinegar
• 1 c Olive Oil
• 1/2 c Coarsely Chopped Green Onion
• 1/2 c Finely Chopped Celery
• 1/4 c Finely Chopped Fresh Parsley

Instructions:

Remoulade sauce is another Louisiana specialty that varies with the cook. A piquant mustard-based sauce it is excellent on cold shrimp or crab meat and also goes nicely with hot crisp fried fish or shellfish. Try it spooned over hard-boiled egg halves as an appetizer or use it as a dip for cooked artichokes. ~------------------------------------------------------ ~----------------- In a medium bowl whisk together the mustard paprika Tabasco sauce salt and pepper. Beat in the vinegar and then whisking constantly add the oil in a slow thin stream continuing to beat until the sauce is thick and smooth. Stir in the green onions celery and parsley and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow the flavors to blend. Makes 2 cups. Lagniappe - One-quarter teaspoon of Tabasco sauce gives a pleasing tang to Hollandaise Bearnaise or white sauce. From: The Tabasco Cookbook.

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