Roosevelt shrimp remoulade sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | ounces | Wesson oil |
| 8 | ounces | Creole mustard |
| 3 | Egg yolks | |
| 2 | Stalks celery -- chopped | |
| Fine | ||
| 2 | Green onions -- chopped | |
| Fine | ||
| ¼ | cup | Lemon juice |
| Salt and pepper -- to taste | ||
Directions
Beat mustard and egg yolks together until well blended. Very slowly pour in the oil and beat slowly; add celery and onions, still beating very slowly, then add lemon juice and blend. Serve on boiled shrimp or lump crab. Yield 1 quart. Source: Roosevelt Hotel, Fountain Lounge.
Recipe By : Roosevelt Hotel From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co
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