Hot Mayonnaise and Couzan Billy's Remoulade SaucePosted by Kevin Taylor, the BBQGURU at recipegoldmine.com April 30, 2001 OK..How did I miss this one?? 1000 Island dressing on a Po' Boy???? Only in Texas I guess!! LOL Just kidding of course! These are two of the two best toppings for an AUTHENTIC Po' Boy. Give them a try! Enjoy!! This is actually a topping that is great on scallops, but I did try it on some Po' Boys and it was outstanding!! Hot Mayonnaise 1 large egg 1 teaspoon Dijon mustard 1 tablespoon hot sauce 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/8 teaspoon black pepper, coarsely ground 1/4 teaspoon red pepper flakes 1 cup olive oil In food processor, add everything except oil. Process until smooth...about 30 seconds. With motor running, slowly add oil. Mixture will thicken. Refrigerate until ready.
This is a more traditional topping found in Cajun country... Couzan Billy's R?moulade Sauce 1/4 cup Creole mustard 2 tablespoons paprika 1 teaspoon cayenne pepper 1 tablespoon salt 1/2 cup tarragon vinegar 1 1/2 cups scallions, minced 1/2 cup celery, minced 1/2 cup parsley, fresh, chopped 1 1/3 cups olive oil Combine all ingredients except oil in food processor. Process for 30 seconds. With motor still running, slowly add oil. Cover bowl and let stand for 4 hours at ROOM TEMP. |