Remoulade Sauce a la Warren Leruth

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2 tb Paprika
2 tb Parsley, chopped
3/4 c Creole or Dijon mustard
1/4 c Onion; chopped
1 c Cottonseed or corn oil
1/2 c Celery hearts, finely
1 ts Sugar
1 ts Tabasco
2 tb Ketchup (if not using creole
2 tb Horseradish (if not using

Original recipe makes 1 Servings



and a third one from a wonderful restaurant, LeRuths, which unfortunately has been closed for some time now. Mix all ingredients together except oil. Drizzle in oil to make an emulsified sauce. May marinate shrimp in sauce for 2-3 hours before serving to intensify flavor. Posted to FOODWINE Digest 18 Dec 96 From: ALICIA GOLDMAN Date: Wed, 18 Dec 1996 14:02:21 -0600

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