Tabasco Remoulade Food

TABASCO REMOULADE

Tabasco Remoulade image

Make and share this Tabasco Remoulade recipe from Food.com.

Provided by English_Rose

Categories Sauces

Time 2m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons coarse grain mustard
2 teaspoons hot paprika
1 teaspoon Tabasco sauce
1 teaspoon salt
4 tablespoons white wine vinegar
275 ml olive oil
2 scallions, coarsely chopped
1 stick celery, finely chopped
1 bunch fresh parsley, finely chopped
8 ounces crayfish, boiled
arugula

Steps:

For the remoulade: whisk together mustard, paprika, Tabasco, salt and pepper. Beat in the vinegar and then, whisking constantly, add the oil in a slow, thin stream, continuing to beat until the sauce is thick and smooth.
Stir in scallions, celery and parsley and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow flavours to blend.
To serve: pour the remoulade over the crayfish and roughly mix with the arugula leaves.

Nutrition Facts : Calories 1164.3, Fat 120.7, SaturatedFat 16.7, Cholesterol 121.3, Sodium 1297.4, Carbohydrate 6.2, Fiber 3.2, Sugar 1.4, Protein 19.1

RéMOULADE SAUCE

Rémoulade Sauce image

Remoulade is a great substitute for tartar sauce.

Categories Condiment/Spread Sauce Dairy Mustard Onion No-Cook Quick & Easy Mayonnaise Vinegar Spring Capers Parade

Yield Makes 1 cup (16 tablespoons)

Number Of Ingredients 10

Ingredients

3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper

Steps:

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

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