TABASCO REMOULADE SAUCE

      Title: TABASCO REMOULADE SAUCE
  Categories: Other sauce
       Yield: 1 Servings
  
     1/4 c  Spicy Coarse-Ground Mustard
       2 ts Paprika
       1 ts Tabasco Pepper Sauce
       1 ts Salt
     1/2 ts Fresh Ground Black Pepper
     1/4 c  Tarragon Vinegar
       1 c  Olive Oil
     1/2 c  Coarsely Chopped Green Onion
     1/2 c  Finely Chopped Celery
     1/4 c  Finely Chopped Fresh Parsley
  
   Remoulade sauce is another Louisiana specialty that varies with the
   cook. A piquant mustard-based sauce, it is excellent on cold shrimp
   or crab meat, and also goes nicely with hot, crisp fried fish or
   shellfish. Try it spooned over hard-boiled egg halves as an
   appetizer, or use it as a dip for cooked artichokes.
   ~------------------------------------------------------
   ~----------------- In a medium bowl, whisk together the mustard,
   paprika, Tabasco sauce, salt, and pepper. Beat in the vinegar and
   then, whisking constantly, add the oil in a slow, thin stream,
   continuing to beat until the sauce is thick and smooth.  Stir in the
   green onions, celery, and parsley and mix well. Cover the bowl and
   let the sauce stand for at least 2 hours before serving to allow the
   flavors to blend. Makes 2 cups.
   
   Lagniappe - One-quarter teaspoon of Tabasco sauce gives a pleasing
   tang to Hollandaise, Bearnaise, or white sauce.
   
   From: The Tabasco Cookbook.
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