Willy's shellfish sauce - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Egg yolks |
| 1 | tablespoon | Juice, lemon |
| ½ | teaspoon | Mustard, dry |
| ¼ | teaspoon | Sauce, Worcestershire |
| 1 | dash | Tabasco |
| ¾ | cup | Oil |
| 1 | tablespoon | Water, hot |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Chives, minced |
| 1 | teaspoon | Ketchup |
| 1 | dash | Pepper, cayenne |
| Pepper (to taste) | ||
| Salt (to taste) | ||
Directions
Beat the yolks with lemon juice, mustard, Worcestershire and Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water to stabilize the sauce. Fold in remaining ingredients and correct seasoning. Serve with hot crawfish tails.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans
Related recipes
- Asparagus sauce - great chefs
- Bernaise sauce - great chefs
- Cooking shellfish
- Cream of shallots sauce - great chefs
- Cream truffle sauce - great chefs
- Fettuccine with shellfish sauce
- Fried shellfish
- Garlic onion cream sauce - great chefs
- Mousquetaire sauce - great chefs
- Oyster sauce - great chefs
- Oyster souffle base - great chefs
- Parmesan-basil cream sauce - great chefs
- Red wine sauce - great chefs
- Remoulade sauce for shellfish - great chefs
- Shellfish shell marinara
- Spicy crab and wine sauce - great chefs
- Tomato sauce - great chefs
- Whiskey sauce - great chefs
- Wine and tarragon sauce - great chefs
- Wine butter sauce - great chefs