Make the remoulade: While the eggs are steaming, in a food processor, combine the celery, scallions, parsley and garlic, and pulse until finely chopped. Add the Creole or stone-ground mustard, ketchup, lemon juice, horseradish, red wine vinegar, sweet paprika, yellow mustard, salt and hot sauce and pulse until well combined. Scrape down the sides of the processor bowl, if necessary. With the machine running, slowly add the oil in a thin stream until fully incorporated. Refrigerate until ready to use.
June 02, 2021 at 01:00AM
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Tangy remoulade makes this shrimp and avocado salad a cool choice for warm days - The Washington Post
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salad
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