Has somebody the receipt for Danish Remoulade?
Rémoulade Sauce – Remouladesås Serves 4 3/4 cup mayonnaise thinned with 4 tablespoons heavy cream, whipped 1 1/2 tablespoons prepared mustard 1/2 tablespoon capers 1/2 tablespoon chopped chive 1/2 tablespoon chopped parsley 1/2 tablespoon chopped pickled gherkin few drops worcestershiresauce Mix all ingredients until well blended. Shrimp Remoulade Sauce Ingredients: 110 ml mayonnaise 110 ml Creole mustard 1/2 clove garlic (pressed) 1/2 medium onion salt & pepper to taste 1 tsp celery (mashed in garlic press) 2 tsp Worcestershire sauce 15 ml lemon juice 1/8 tsp sugar Directions: Mix all ingredients together, scraping the onion into the sauce (or you may puree. This is usually served over shrimp. Serve 2 generous tablespoons of sauce atop each 4 to 6 shrimps, arranged on a bed of lettuce. A note about Creole mustard. This is a brown mustard, and in New Orleans recipes it definitely means a specially prepared brown mustard. It is highly spiced and contains a much higher percentage of hors
