Red Sauce Recipes (LSCDL Recipes)

[Guest guest]

Rémoulade III (an LSCDL Recipe)

This recipe is based on the one used by the famous New Orleans

restaurant, Galatoire’s. If raw vegetables are still a problem, this one,

because it is tomato based, not mayonnaise based, can be heated to cook

the vegetables, then chilled before serving.

1 thin sliced yellow onion, finely minced

1 green onion, finely minced

stalk celery de-strung and minced

2-3 sprigs parsley, finely minced

2 cups homemade tomato purée

1 teaspoon honey

¼ cup coarse ground legal brown mustard

¼ cup red wine vinegar

1½ teaspoons prepared horseradish or finely minced fresh root

1 teaspoon Krivelshire Sauce -or-

¼ teaspoon Krivelshire Sauce spices

2 tablespoons light oil

1 tablespoon paprika

Mince celery, green onion, parsley, and onions in a food processor or

blender. Add tomato puree, brown mustard, red wine vinegar, horseradish,

and oil to the vegetables and mix all ingredients, adding the paprika

last. Refrigerate the sauce 6-8 hours before serving.

Easy Cocktail Sauce (an LSCDL Recipe)

1 cup very thick tomato sauce

4 Tablespoons honey

2 Tablespoons vinegar

1-2 Tablespoons legal prepared horseradish or 1/4-1/2 teaspoons powdered

horseradish

1 Tablespoon lemon juice

1/4 teaspoon Krivelshire spices or 1/2 teaspoon Krivelshire sauce

1/4 teaspoon salt

Dash pepper

Mix all ingredients. It is recommended that this sauce be allowed to

chill and blend for about eight hours before using it.

Horseradish is a very individual taste, so add small amounts until it

tastes right. The same with the honey[1] -- this

recipe has about 1/4 the amount of sweetening several model recipes

contained.

Variation: Use half mustard powder and half horseradish powder

[1] I can't imagine equal parts honey and tomato

sauce...

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund