Roosevelt shrimp remoulade sauce
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
32 oz Wesson oil
8 oz Creole mustard
3 Egg yolks
2 Stalks celery -- chopped
Fine
2 Green onions -- chopped
Fine
1/4 c Lemon juice
Salt and pepper -- to taste
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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