"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Remoulade Sauce #2 Recipe

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This recipe for Remoulade Sauce #2, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jeansonne
Added: Tuesday, December 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 gallon Wesson Oil
1 qt Creole Mustard
10 egg yolks
1/2 cup finely chopped celery
1/2 bunch finely chopped green onions
1/2 cup lemon juice
Salt to taste

Directions:
Directions:
Beat Creole mustard and egg yolks together until well blended. Very slowly pour in the oil and beat slowly, add celery and green onions, still beating very slowly, then add lemon juice and blend.

Number Of Servings:
Number Of Servings:
1 gallon
Personal Notes:
Personal Notes:
From Roosevelt Fountain Lounge inThe Fairmont Hotel in New Orleans, La

 

 

 

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