Featured Cookbook

ORDER/INFO

1. Arnaud’s Creamy House Dressing

2. Arnaud's Restaurant Red Beans and Rice

3. Arnaud's Restaurant Creamy Pralines

Book Description

Taking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count (an honorary title) Arnaud Cazenave in 1918 began to build a monument to the sensual pleasure of fine dining. The menu was and remains extensive, with nine oyster appetizers, fifty-one seafood entrees, and forty vegetables (among them potatoes prepared sixteen ways), it defined French-Creole cuisine for decades.

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Arnaud's Restaurant Cookbook

Authors: Kit Wohl, David Spielman

Date: April 2005

ISBN: 1589803094

Publisher: Pelican Publishing Company

Hardcover

ORDER/INFO

Yield: 2 1/2 cups

• 1 cup mayonnaise

• 1/4 cup Creole mustard, preferably Arnaud’s brand

• 1/2 cup olive oil

• Dash each of Worcestershire sauce and Tabasco

• 1 tablespoon chopped garlic

• 2 teaspoons chopped anchovies

• 1 tablespoon finely chopped fiat-leaf parsley

• 1 tablespoon green onions, chopped

• 1/3 cup red wine vinegar

• 1 tablespoon lemon juice

• Dash each of salt and black pepper

1. With mixer at low speed, add Creole mustard to mayonnaise and slowly add olive oil.

2. Add Worcestershire and Tabasco, garlic, anchovies, parsley and green onions.

3. Add red wine vinegar and lemon juice, salt and pepper and mix to blend.

4. Prepare about an hour ahead of serving time for best flavor. If refrigerated, bring to room temperature before serving.

More From This Book:

1. Arnaud’s Creamy House Dressing

2. Arnaud's Restaurant Red Beans and Rice

3. Arnaud's Restaurant Creamy Pralines

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