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Rémoulade Sauce
Book Information
The Professional Chef (8th Edition)
Page: 592
Ingredients
Anchovy Paste
Capers
Chives
Dijon Mustard
Mayonnaise (page 936)
Tabasco Sauce
Tarragon
Worcestershire Sauce
This recipe is used in the following recipes:
Fisherman's Platter
Tags
Pan Frying