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#1
03-30-2004, 03:06 PM
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 Shrimp Lamaise Does anyone have the recipe for lamaise or La Maise sauce often served over chilled shrimp or lobster? I have checked the index of over 35 cookbooks with no success. Thanks.  |
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#3
03-31-2004, 05:04 AM
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| As far as I know it's a cold sauce somewhat like 1000 island
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#4
03-31-2004, 09:32 AM
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| Not terribly unlike Remoulade Sauce LAMAISE SAUCE 1/2 pt. mayonnaise (Hellmann's) 1/2 to 3/4 bottle chili sauce 1/2 med. onion 5 to 6 sweet pickles 1/3 green pepper 2 tbsp. parsley 1 hard cooked egg 5 to 6 stuffed green olives Grate onion. Finely chopped pickles, green olives, pepper, hard cooked egg and parsley. Put all these ingredients in food processor. Mix above ingredients and refrigerate until ready for use. Great for lump crab meat, or shrimp as an appetizer.
__________________ My latest musical venture! http://myspace.com/nikandtheniceguys http://nikentertainment.com "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP |
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#5
03-31-2004, 10:51 AM
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| Shrimp Lamaise To :Chrose Thank you for the recipe. I had heard that lamaise contained mayonnaise, catsup and Cognac among other things. Last edited by cookergs41; 03-31-2004 at 10:55 AM. |
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