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  Added: Apr 07, 2006  •  Visited (1407)  •  Print version Print this recipe (81)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Remoulade Sauce
What You Need:
  • 1 cup freshly made mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon lemon juice
  • ¼ to ½ teaspoon garlic, finely chopped
  • 1 tablespoon capers, drained, washed and finely chopped
  • 1 tablespoon fresh tarragon, finely chopped, or 2 teaspoons finely crumbled dried tarragon
  • 1 tablespoon finely chopped fresh parsley
  • 1 hard-cooked egg, finely chopped
  • Salt
  • Cayenne or Tabasco

  • How To Cook:
    1. Combine the mayonnaise, dry mustard and lemon juice in a small mixing bowl.Stir in the chopped garlic, capers, tarragon, parsley and hard-cooked egg.
    2. Mix together gently but thoroughly, and season to taste with salt and a few grains ofcayenne pepper or drops of Tabasco.
    3. Arrange the scallops, pierced with decorative picks, on a chilled serving plate and pass the remoulade sauce separately.
     
    To make approximately 1 cup
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Herbs & Spices » Mustard
    Main Ingredient » Condiments » Mayonnaise
    Main Ingredient » Herbs & Spices » Parsley
    Dish » Sauces & Condiments



     




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