Serves: 4-6 Appetizer Portions
Courtesy of: Marcelle Bienvenu
Note: This is excellent served atop assorted mixed salad greens, or on chilled marinated white beans, or even with cold pasta as a salad.
1/4 cup Creole mustard
1/2 cup olive oil
1/4 cup rice or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon finely chopped garlic
1 tablespoon ketchup
Hot sauce, to taste
Zest from 1/2 lemon, finely chopped
1 pinch chopped parsley, plus 1 tablespoon chopped and reserved
1 tablespoon chopped green onions, plus 2 tablespoons chopped and reserved Cracked black pepper, to taste
1 pound peeled crawfish tails, rinsed
Combine all of the ingredients (except for the 1 tablespoon chopped parsley and 2 tablespoons chopped green onions) in a mixing bowl and whisk until well-blended. Refrigerate for 24 hours. When ready to use, whisk again.
To serve, toss the rinsed crawfish tails in some of the sauce, according to your personal taste. Add the reserved parsley and green onions.