Willy's shellfish sauce - great chefs

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Recipe by: margette

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Egg yolks 1 tb Sherry
1 tb Juice, lemon 1 ts Chives, minced
1/2 ts Mustard, dry 1 ts Ketchup
1/4 ts Sauce, Worcestershire 1 ds Pepper, cayenne
1 ds Tabasco Pepper (to taste)
3/4 c Oil Salt (to taste)
1 tb Water, hot

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