| Remoulade Sauce |
| TT coarse salt (about a tsp) 6 cloves garlic, chopped 3 egg yolks 1 lemon, juice of 1/2 cup olive oil 2 Tbsp vinegar (flavor of choice, or white) 1 cup finely sliced green onion (just the green part) 1/4 cup minced parsley 1/2 cup horseradish 1/8 cup creole musard 1/8 cup ketchup 1 Tbsp paprika 1 cup minced celery TT cayenne pepper (about 1/8 tsp) TT White pepper (but go light) 1) In a food processor, work the garlic with the salt. Add the egg yolks and process till lighter in color and texture. Add a little of the lemon juice (just a squeeze from one half -- protect from seeds entering the mixtire). 2) Very slowly, drizzle the olive oil in with the machine running. Keep a steady, thin stream until the machine makes a growling sort of noise. Add the vinegar, and the rest of the lemon juice. Add the remining oil until you hear that growling noise again. You now have a Garlic Aioli. (Without the garlic, you would have mayonnaise). 3) Add the green onion, parsley, horseradish, mustard, ketchup, paprika and celery and process to a consistent color. Adjust the seasonings with the cayenne and white pepper, and salt if needed. Chill well before serving. THIS IS A RAW EGG PRODUCT. STORE BETWEEN 38 AND 41 DEGREES FARENHEIT. USE WITHIN SEVEN DAYS. Variation: Substitute commercial mayonnaise for the egg yolks, oil, lemon juice and vinegar. Add garlig powder or granulated garlic (or even fresh) to taste. Proceed as normal from step 3. |