| ||||||||||||||||||||||||
Remoulade Sauce
Remoulade Sauce
EZ Southern Cooking
Helpful Tips:
Food will keep hot up to 1 hour if taken somewhere, by wrapping hot food in double thickness of aluminum foil.
The Details:
Random Photo, No Image Available for this recipe.
1 pint mayonnaise
2 tablespoons Creole mustard
2 tablespoons grated onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon hot sauce
Mix ingredients well. Makes 2 1/4 cups sauce. Serve over cold shrimp or roast beef.
(Added: 6-Mar-2008)
Helpful Tips:
Most commonly, water or milk (whole, skimmed, evaporated or nonfat dry) is used for baking breads. Water makes the crust crisp, while milk produces a soft crust and a creamy-white crumb. The liquid must be at the correct temperature; if it is too hot, it will kill the yeast; if it is too cold, the dough will take longer to rise.
!
