Tabasco Remoulade

Ingredients

For the remoulade

• 4 tablespoons coarse grain mustard
• 2 teaspoons hot paprika
• 1 teaspoon Tabasco sauce
• 1 teaspoon salt
• 4 tablespoons white wine vinegar
• 275 ml olive oil
• 2 scallions, coarsely chopped
• 1 stick celery, finely chopped
• 1 bunch fresh parsley, finely chopped

To serve

• 8 ounces crayfish, boiled
• arugula

Directions

1. 1

   For the remoulade: whisk together mustard, paprika, Tabasco, salt and pepper. Beat in the vinegar and then, whisking constantly, add the oil in a slow, thin stream, continuing to beat until the sauce is thick and smooth.

2. 2

   Stir in scallions, celery and parsley and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow flavours to blend.

3. 3

   To serve: pour the remoulade over the crayfish and roughly mix with the arugula leaves.