Changes for page Kelly's "Cajun" Remoulade Sauce II
Last modified by Kelly Morse Johnson on 2023/06/15 14:45
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edited by Kelly Morse Johnson
on 2023/06/15 14:05
on 2023/06/15 14:05
edited by Kelly Morse Johnson
on 2023/06/15 14:45
on 2023/06/15 14:45
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... ... @@ -37,4 +37,4 @@ 37 37 • 1/2 teaspoon white pepper (mild version, but use up to 1/2 Tbsp, or to taste) 38 38 39 39 40 -Mix all along with a small amount of white, preferably with a whisk. Taste and adjust salt/heat/tart balance, then refrigerate until the next day. You can use it immediately, but the flavors really do need to blend. Fresh herbs will make it much better, but it’s pretty good using dried. It’s awesome with artichokes, salad shrimp over hash browns (poutine), or on fish (fried catfish? yum!) 40 +Mix all along with a small amount of white pepper, preferably with a whisk. Taste and adjust salt/heat/tart balance, then refrigerate until the next day. You can use it immediately, but the flavors really do need to blend. Fresh herbs will make it much better, but it’s pretty good using dried. It’s awesome with artichokes, salad shrimp over hash browns (poutine), or on fish (fried catfish? yum!)
