
12:44 AM 3/20/98
rfc

 a rmoulade is a mayonnaise-based sauce blended with lemon
juice and a variety of spices. In this Cajun version, cayenne pepper,
paprika, and scallions are added for flavor. 

Author: The Everyday Kitchen 

Ingredients 

1/2 c mayonnaise
3ea scallions, sliced thin
2tspflat-leaf parsley
2tspOld Bay Seasoning
1 1/2tsp Tabasco
1tsphot paprika
1/2tspcayenne pepper
1/2ealemon, juiced

Preparation Steps Estimated Time: 5 min 

Combine all of the ingredients and stir well. Serve immediately. 


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Avocado with Shrimp Rmoulade
 Categories: Seafood
      Yield: 8 Servings
 
    1/4 c  Tarragon vinegar
      2 tb Horseradish mustard
      1 tb Catsup
  1 1/2 ts Paprika
    1/2 ts Salt
    1/4 ts Cayenne pepper
    1/2 c  Salad oil
    1/4 c  Minced celery
    1/4 c  Minced green onions
      2 lb Shrimp, cooked and peeled
      4 md Avocados
 
  In small bowl, combine vinegar, mustard, catsup, paprika, salt and
  pepper. Slowly add oil, beating constantly with electric mixer. Stir
  in celery and onions. Pour sauce over shrimp. Marinate 4 to 5 hours
  in refrigerator. Halve and peel avocados. Lift shrimp out of sauce
  and arrange on each avocado half.
  
  Good served with chilled asparagus, carrot strips, sliced beets and
  hard-cooked eggs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Celeriac Rmoulade
 Categories: Salads, Vegetables
      Yield: 4 Servings
 
    1/2 c  Mayonnaise
      1 tb Dijon mustard
      2 tb Parsley, minced
      2 tb Tarragon, minced
      1    Garlic clove, minced
      2    Sweet pickles, minced
      2    Celeriac root, peel & grate
 
  In a medium sized bowl, mix together mayonnaise, mustard, parsley,
  tarragon, garlic and sweet pickles (if used). Add celeriac and toss
  until completely coated. Cover and chill until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rmoulade Sauce
 Categories: Cajun, Sauces
      Yield: 10 servings
 
      1 pt Mayonnaise
      1 c  Ketchup
     10 oz Durkee's sauce
      2 tb Wine vinegar
      2 tb Worcestershire Sauce
    1/4 c  Olive oil
      1 c  Creole mustard
      2 ts Tabasco
    1/2 c  Horseradish
           Salt, to taste
 
  Mix mayonnaise and Durkee's Famous Sauce.  Pour in olive oil
  gradually. Beat as if you are making mayonnaise.  Add Creole or
  poupon mustard, beat some more.  Add horseradish, ketchup, wine
  vinegar, Lea & Perrins, and Louisiana hot sauce, beating after each
  ingredient. Pour over shrimp on salad or use as a sandwich sauce.
 
 Categories: Sauce           Remoulade Sauce Shrimp         

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       1        pt    mayonnaise (homemade is best)                     
       1/2      cup   Creole mustard                                    
       2        Tbsp  salad mustard [presume she means yellow mustard]  
                      Salt to taste                                     
       1        Tbsp  horseradish                                       
       1        tsp   Worcestershire sauce                              
                      Juice of 1 lemon                                  
       1              clove garlic - grated or put through press        
                      Dash Tabasco sauce                                
       1/2      cup   finely chopped celery (optional)                  
       1/2      cup   finely chopped bell pepper (optional)             
       1/2      cup   finely chopped onion (optional)                   

    DIRECTIONS  ------------------------------------------------------------

        Mix all ingredients together, blending well.  Keep in well covered
    jar in the refrigerator. This is especially good served over boiled   
    shrimp and shredded lettuce.                                          
                                                                          
    Recipe by Deborah Crawford.                                           
                                                                          
                                                                          
    Source: Talk About Good! Cookbook     

    *** Recipe Via Compu-Chef (tm) ***


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    ***************************
    ***** Remoulade Sauce *****
    ***************************

    Categories: Sauce           Remoulade Sauce Shrimp         

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       1        cup   mayonnaise (homemade)                             
       1        tsp   chopped anchovies                                 
       1/2      tsp   dry mustard                                       
       1        Tbsp  tarragon vinegar                                  
       1        Tbsp  dry sherry                                        
       1        Tbsp  wine vinegar                                      
       1        Tbsp  capers                                            
       1/2      cup   chopped parsley                                   
       1/4      tsp   garlic powder                                     
       1        Tbsp  onion juice                                       

    DIRECTIONS  ------------------------------------------------------------

        Mix all ingredients together.  Make one day before using.         
                                                                          
    Recipe from Mrs. John B. Goodhue, Beaumont, Texas.                    
                                                                          
    Source: Talk About Good! Cookbook     

    *** Recipe Via Compu-Chef (tm) ***


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    ***************************
    ***** Remoulade Sauce *****
    ***************************

    Categories: Sauce           Remoulade Sauce Shrimp         

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       2              cloves grated garlic                              
       1              small grated onion                                
       1        cup   mayonnaise                                        
       1/2      cup   chili sauce                                       
       1/2      cup   ketchup                                           
       1/2      cup   salad oil                                         
       1        tsp   black pepper                                      
                      Dash paprika                                      
                      Dash Tabasco sauce                                
       1        Tbsp  Worcestershire sauce                              
       1        Tbsp  water                                             
       1        Tbsp  vinegar                                           
       1        tsp   prepared mustard                                  

    DIRECTIONS  ------------------------------------------------------------

        Blend all ingredients together in blender.                        
                                                                          
    Recipe from Mrs. Herman R. Brown.                                     
                                                                          
    Source: Talk About Good! Cookbook     

    *** Recipe Via Compu-Chef (tm) ***


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    ***************************
    ***** Remoulade Sauce *****
    ***************************

    Categories: Sauce           Remoulade Sauce Shrimp         

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       1              egg yolk                                          
       2        Tbsp  Dijon mustard                                     
       2        Tbsp  whole-grain mustard                               
       1        Tbsp  fresh lemon juice                                 
       1        tsp   white wine vinegar                                
       2        Tbsp  chopped cornichons                                
       2        Tbsp  chopped capers - drained                          
       1        Tbsp  chopped fresh tarragon leaves                     
       1        Tbsp  chopped fresh parsley                             
       1/2      tsp   freshly ground black pepper                       
       1/4      tsp   salt                                              
                      Dash of Tabasco sauce                             
       1        cup   corn oil                                          
       2        Tbsp  whole capers - drained                            

    DIRECTIONS  ------------------------------------------------------------

    1.  Combine the egg yolk, both mustards, lemon juice, and vinegar in a
    food processor and process for 30 seconds.                            
    2.  Add the cornichons, chopped capers, tarragon, parsley, pepper,    
    salt and Tabasco.   Process for 30 seconds.                           
    3.  With the motor runnng, slowly add the oil through the feed tube;  
    process until thick.   Transfer the sauce to a bowl and fold in the   
    whole capers.  Cover and refrigerate for at least 1 hour before       
    serving.  It will keep for about 6 hours in the refrigerator.         
                                                                          
    Makes 1-3/4 cups.                                                     
                                                                          
    Source: The New Basics Cookbook       

    *** Recipe Via Compu-Chef (tm) ***


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    ***************************
    ***** Remoulade Sauce *****
    ***************************

    Categories: Sauce           Salad           Creole/Cajun   

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       2              egg yolks                                         
       1/4      cup   vegetable oil                                     
       1/2      cup   celery - finely chopped                           
       1/2      cup   green onions - finely chopped                     
       1/4      cup   parsley - fresh, chopped                          
       1/4      cup   fresh horseradish - finely chopped OR prepared    
                      horseradish                                       
       1/4            lemon - seeded                                    
       1              bay leaf - crumbled                               
       2        Tbsp  Creole mustard - preferred, OR brown mustard      
       2        Tbsp  catsup                                            
       2        Tbsp  Worcestershire sauce                              
       1        Tbsp  prepared mustard                                  
       1        Tbsp  vinegar                                           
       1        Tbsp  Tabasco                                           
       1        Tbsp  minced garlic                                     
       2        tsp   sweet paprika                                     
       1        tsp   salt                                              

    DIRECTIONS  ------------------------------------------------------------

        In a blender or food processor, beat the egg yolks 2 minutes. With
    the machine running, add the oil in a thin stream.  One at a time,    
    blend in the remaining ingredients until well mixed and lemon rind is 
    finely chopped.  Chill well.                                          
                                                                          
    Makes 1-1/2 cups.                                                     
                                                                          
    Note from Me:  Serve this over boiled shrimp (use crab boil to boil   
    them so they are nice and spicy) on a bed of lettuce.                 
                                                                          
    From Paul Prudhomme, courtesy of Fred Towner.                         
                                                                          

    *** Recipe Via Compu-Chef (tm) ***


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    ***************************
    ***** Remoulade Sauce *****
    ***************************

    Categories: Sauce           Seafood         Shrimp         

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       4        Tbs   Creole mustard                                    
       4        Tbs   tarragon vinegar                                  
       2        Tbs   catsup                                            
       2        tsp   horseradish                                       
       2        tsp   paprika                                           
       1/2      cup   pure olive oil                                    
       2              hard-boiled egg yolks                             
       1              rib celery - finely chopped                       
       2        Tbs   finely chopped green onions                       
       2        Tbs   mayonnaise                                        
       1/4      tsp   thyme                                             
       1        tsp   garlic powder                                     
                      Salt and cayenne pepper to taste                  

    DIRECTIONS  ------------------------------------------------------------

        Put all the ingredients in a blender (or use the mixing blade of  
    your food processor) and fold together well.  Then place the sauce in 
    your refrigerator and chill for about 2 hours before serving.         
    Author's Note:  This is as close as you'll come to Remoulade sauce,   
    since the original recipe is a closely guarded secret in New Orleans. 
                                                                          
    Source: Frank Davis Seafood Notebook  

    *** Recipe Via Compu-Chef (tm) ***

