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Anglers` Remoulade Sauce

1 March 28th, 2010

Servings: 1 Servings
Category: Wildgame | Fish | Sauces
Ingredients

  • 1 pt Mayonnaise
  • 1 pt Mustard
  • 1 oz Anchovy paste
  • 1/2 oz Lemon juice
  • 1 oz Onion, grated
  • 1 oz Wine, sherry
  • 1/4 oz Tabasco sauce
  • 1/2 oz Worcestershire sauce

Directions
Blend all the ingredients in an electric blender or hand-whip them into a smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters, shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

This entry was posted on Sunday, March 28th, 2010 at 3:21 am and is filed under Wild Game. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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