These two restaurants have served many Shrimp Remoulade in their history. As two of the oldest restaurants in the city, these Grand Dames are still going strong.
Antoine’s Remoulade Sauce
2/3 cup Ketchup
1/2 teaspoon Powdered Mustard
2 tablespoons Horseradish
1 tablespoon Worcestershire
1/2 teaspoon Tabasco Sauce
1 tablespoon Green Onions, minced
1 tablespoon Celery, minced
1 tablespoon Parsley, minced
Combine all ingredients. Makes 1 cup.
Galatoire’s Remoulade Sauce
1 bunch Parsley, stems removed
2 ribs Celery
2 cloves Garlic
1 tablespoon Bell Pepper, minced
1 cup Creole Mustard
4 tablespoons Paprika
2 tablespoons Prepared Horseradish
1 cup Red Wine Vinegar
1 teaspoon Tabasco Sauce
1 teaspoon Worcestershire Sauce
Salt to taste
1/4 teaspoon Black Pepper
Pinch Cayenne Pepper
1 pint Salad Oil
Using a food processor, chop the parsley, celery, garlic, and bell pepper to coarse purée. Transfer this to a large mixing bowl. Add the mustard, paprika, horseradish, vinegar, Tabasco, Worcestershire, salt, black pepper, and cayenne. Using a wire whisk, beat constantly adding small amounts of oil at a dribble until the sauce achieves a smooth consistency. Cover and transfer to a refrigerator to marinate for 24 hours. Makes 2 cups.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
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