White Remoulade Sauce
1 hard-boiled egg
2 shallots
1/4 of a (10 ounce) package frozen spinach, cooked and squeezed dry
4 garlic cloves
2 cups mayo
1 TBSP Worchestershire
1 TBSP creole mustard
1 TBSP lemon juice
1.5 ounces anchovy paste
dash of tobasco
Finely chop the egg, shallots, spinach, & garlic cloves in a food processor. Combine with remaining ingredients, stirring to mix well. Makes a little over a pint.
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