http://www.theexperimentalgourmand.blogspot.com/
Check out my post from this past weekend. It's a very simple remoulade that does not use mayonnaise as its base, so it keeps a bit longer. This is a family favorite.
Okay, first of all, thanks. I am going to have to get the sauces cookbook, because I think it is a very important part of any meal, especially when entertaining.
This weekend I tried the recipe from shell. I liked that it used the egg yolk; I didn't use even 1/2 c oil (olive oil, of course), and I used 3T vinegar, and next time I would use only 2. It had a nice color, and fresh flavor, and the consistency was very smooth. I served it with shrimp on Sunday (Yeah, Giants) and some of my friends liked it on the homefries. Which reminds me of a sauce my Spanish friend makes with her patatas bravas. Oh so many possibilities!
And to answer another one, I think whether its French or New Orleans style depends on what it is served with. Good to know a good version of both.
Now I have to decide which recipe to try next. Yeah!
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