Kat’s Jazz™ Gourmet Foods Remoulade Sauce
Ingredients:
1 TBS olive oil (for sautéing)
½ cup finely chopped celery
½ cup finely chopped green onions
1 bay leaf, finely crumbled
1 tablespoon minced garlic
2 egg yolks
¼ cup extra virgin olive oil
¼ cup chopped fresh parsley
¼ cup finely grated fresh horseradish
Zest of 1 lemon
Juice of ½ lemon
2 tablespoons Creole mustard
2 tablespoons catsup
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon white vinegar
1 tablespoon hot sauce
2 teaspoons sweet paprika
¼ teaspoon salt
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Directions:
Sauté celery and onions in olive oil until caramelized. Add minced garlic and bay leaf and sauté another minute. Let cool.
In a blender or food processor, beat the egg yolks 2 minutes. With the machine running, add the EVOO in a thin stream. One at a time, blend in the remaining ingredients, including the sautéed vegetables until well mixed. Chill well.
Kat’s Jazz™ Creole Mustard Sauce
Ingredients:
Creole Mustard Sauce
Extra Virgin Olive Oil
Fresh Ground Pepper
Directions:
Mix ingredients to desired consistency and taste.
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