Tabasco Remoulade
"Try this version of the classic French dish to be served with crayfish."
- Ready In:
- 2mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
-
For the remoulade
- 4 tablespoons coarse grain mustard
- 2 teaspoons hot paprika
- 1 teaspoon Tabasco sauce
- 1 teaspoon salt
- 4 tablespoons white wine vinegar
- 275 ml olive oil
- 2 scallions, coarsely chopped
- 1 stick celery, finely chopped
- 1 bunch fresh parsley, finely chopped
-
To serve
- 8 ounces crayfish, boiled
- arugula
directions
- For the remoulade: whisk together mustard, paprika, Tabasco, salt and pepper. Beat in the vinegar and then, whisking constantly, add the oil in a slow, thin stream, continuing to beat until the sauce is thick and smooth.
- Stir in scallions, celery and parsley and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow flavours to blend.
- To serve: pour the remoulade over the crayfish and roughly mix with the arugula leaves.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
