|Ainsley Harriott's Barbecue Bible|
|by Ainsley Harriott|
Fire up the grill with Ainsley Harriot! Flamboyant TV chef Ainsley Harriott sets out to revolutionize outdoor cooking with this complete guide to ...
1 - 10 of 49 for remoulade sauce
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Puree in food processor or blender until smooth.
Blend all ingredients ... bowl with lid and refrigerate for at least 2 hours so that flavors may blend. Makes a great dipping sauce for mini crab cakes.
1. Puree the ... cooking for about 2 to 3 minutes. 6. Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.
Combine all the sauce ingredients, cover and ... milk or water. Lightly coat the fish with the sauce. Accompany with thin slices of brown bread and butter.
Combine all ingredients in a blender and blend for about 5 minutes on medium. May be stored in a jar in refrigerator for several days.
Combine all ingredients. Store in refrigerator. Makes 1 1/2 cups.
Blend all ingredients in food processor. Chill 2 hours. This is good with cold boiled shrimp.
Combine all ingredients, ... marinate overnight. Serve over large boiled and deveined shrimp on a bed of shredded lettuce. Sauce keeps well in refrigerator.
Place all ingredients in blender jar and blend thoroughly, to serve, mix with cooked shrimp, or allow shrimp to marinate in sauce for about 4 hours.
Or 1/2 cup ... and douse the sauce over them. If ... egg. If it is too tame, give it more hot mustard. If you still don't like it, give it to your friends.
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