This sauce is fabulous with cooked, peeled shrimp.  Make a shrimp cocktail with the sauce drizzled over the top of the shrimp.  Or, serve as an appetizer dipping-sauce beside a large bowl of shrimp.

My mother gave this recipe to me and I have no idea where she got it.  I am assuming that it came from the famous restaurant in New Orleans, “Arnauds” or from someone who took a “guess” at the ingredients after eating there.  Arnaud’s does have marrrrvelous food, but it has been too, too long since I have been there.  I’ll have to add dining there to my ever-growing  “want to do soon list.”

ARNAUD SAUCE  for SHRIMP



1 tsp. paprika
½ tsp. salt
4 T. creole-style prepared mustard (essential ingredient)
1 tsp. freshly ground black pepper
6 T. vegetable oil
2 T. tarragon vinegar
2 T. celery, finely minced
3 T. green onions, finely minced






Combine paprika, salt, mustard, and pepper in a small bowl.  Then, alternate adding the oil and vinegar while beating vigorously.  When these ingredients are very well mixed, beat in the celery and onions.  Refrigerate for an hour; then beat sauce again vigorously.  Pour sauce into a jar or another container with a tight fitting lid and refrigerate until ready to use.  Beat again just before serving, if separation has occurred.



I have never served this sauce that people have not “raved” over it and wanted the recipe.  So when you make it and get “raves”, give the recipe with my blessing and maybe a mention of my blog.

Additional recipe: it can also be served over cooked asparagus.



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