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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paul Prudhomme Remoulade Recipe

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This recipe for Paul Prudhomme Remoulade is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg yolks
1/4 c. olive oil
1/2 c fine dice celery, onion,bell pepper
1/4 c. chop parsley
1/4 c. horseradish
1/4 lemon seeded
1 bay leaf crumbled
2 T. Creole mustard
2 T. catsup
2 T. Worcestershire
1 T. mustard
1 T. vinegar
1 T. Magic Pepper Sauce
2 T. Veg Magic Season
1 T. mince garlic
2 T. paprika
Directions:
Directions:
Blender mix yolks 2 min, then slow drizzle oil.
Blend in remaining ingredients, one at a time until well mixed and lemon rind finely chopped. Chill well

 

 

 

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