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.
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.
Thank you for the recipe. I had heard that lamaise contained mayonnaise, catsup and Cognac among other things.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!