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Louisiana Sauce - Louisiana Epicure's Sauce
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Recipe Information
Martha Purdy

Serves/Makes:3 quarts

  • 2 quarts (1900 ml) heavy cream, whipped
  • 2 c mayonnaise
  • 1 c tomato sauce
  • 1/2 c Dijon mustard (or to taste)
  • 1/2 c horseradish, prepared
  • 2 tbsp (30 ml) sugar
  • 1 tsp (5 ml) cayenne pepper
  • Combine all ingredients;
  • Store in refrigerator until ready to use.
  • Just before serving fish, spread 1/4 cup (60 ml) sauce on each fillet.
  • Pass under broiler.

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