SAUCE RéMOULADE

Sauce Rémoulade image

Provided by Julia Reed

Time 10m

Yield About 2 cups

Number Of Ingredients 16

Ingredients

2 egg yolks
1/4 cup vegetable oil
3 to 4 tablespoons prepared horseradish
1 to 2 tablespoons Creole mustard (or any grainy French mustard)
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1/4 cup chopped fresh parsley
1/4 of a large lemon, seeded and cut into 3 pieces
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon white-wine vinegar
1 tablespoon Tabasco sauce
1 tablespoon minced garlic
2 teaspoons sweet paprika
1 teaspoon salt
1 bay leaf, crumbled

Steps:

In a blender or food processor, process the yolks for 2 minutes. With the machine running, add the oil in a thin stream and then, one at a time, blend in the remaining ingredients until well mixed and the lemon rind is finely chopped.
To serve, toss with chilled boiled shrimp and place on a bed of shredded lettuce, garnished with tomato wedges.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 5 grams, TransFat 0 grams