Anglers` Remoulade Saucefish, sauces 1 pint mayonnaise 1 pint 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 |
