Found in SL October 2024
1/4 c finely chopped celery (1 medium stalk)
1/4 c thinly sliced scallions (2 med scallions)
1/4 c white wine vinegar
1/4 c Creole mustard
1 tbsp paprika
1/2 tsp salt
1/16 tsp cayenne pepper
1/2 c vegetable oil (ewww)
black pepper to taste
Place celery, scallions, vinegar, mustard, paprika, salt, and cayenne pepper in a blender. Process until smooth, about 1 minute, scraping down sides as needed.
With blender running, gradually add oil until combined and smooth. Pour remoulade into a bowl; season with more salt and black pepper to taste. Serve with poached shrimp.
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