Anglers` Remoulade Sauce
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1 servings
1 pt mayonnaise
1 pt mustard
1 oz anchovy paste
1/2 oz lemon juice
1 oz onion, grated
1 oz wine, sherry
1/4 oz tabasco sauce
1/2 oz worcestershire sauce
Blend all the ingredients in an electric blender or hand-whip them into a
smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters,
shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87
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