|Louis Evans Creole Evans|
|by Louis Evans|
The city of New Orleans has produced some of the finest chefs in the world. The only American city to boast its own distinct cuisine, it has sprea...
1 - 10 of 38 for louis sauce
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This sauce is best served ... in the St. Louis River Front Times ... thicken as the sugar carmalizes. This sauce will keep for months refrigerated. Enjoy!!!
Prepare and chill ... ingredients. On serving plate arrange salad greens, mount seafood in center and garnish with vegetables. Serve with Louis dressing.
Remove 4 large ... lettuce. Drizzle with Louis dressing. Sprinkle with ... cup whipping cream to soft peaks. Fold whipping cream into mayonnaise mixture.
Drain crabmeat and remove ... Cover and refrigerate until chilled. Prepare Louis dressing. Arrange crabmeat, eggs, tomatoes and olives on the salad greens.
Prepare the first ... bowl. Make the Louis dressing together. Beat ... soft peak and fold it into the Louis dressing. Cover and chill. Makes 4 servings.
Arrange lettuce on ... pimento strips. Chill. Spoon Louis Dressing (below) over salad just before serving and serve the extra in a bowl. Mix all ingredients.
1. Make dressing: ... combine mayonnaise, chili sauce, Worcestershire sauce, ... lemon juice. Fill each half with Shrimp Louis and serve in lettuce cups.
Just before serving, ... quartered tomatoes, hard-cooked eggs or ripe olives. 4-5 servings. Toss gently. Refrigerate 30 minutes before combining with Crab Louis.
Make puff bowl. ... to 60 minutes. Make Crab Louis: Mix mayonnaise, oil, vinegar, onion, sauces and crab. Line puff bowl with lettuce and add Crab Louis.
Mix together the ... whipped cream, chili sauce, green pepper, ... symmetrically around the crab. Pour over the Louis Dressing and garnish with crab legs. Serves 4.
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