Connie posted 11-23-98
Angler's Remoulade Sauce
Categories: Wildgame, Fish, Sauces
1 pt. Mayonnaise
1 pt. Mustard
1 oz. Anchovy paste
1/2 oz. Lemon juice
1 oz. Onion, grated
1 oz. Wine, sherry
1/4 oz. Tabasco sauce
1/2 oz. Worcestershire sauce
Blend all the ingredients in an electric blender or
hand-whip them into a smooth mixture.
Makes a tart and tasty sauce for poached fish, oysters, shrimp,crab meat, scallops or lobster.