| 1/2 c. Creole mustard |
1 tablespoon |
$2.69 per 8 ounces
|
$0.25 |
| 1 Tbsp. Worcestershire sauce |
1/2 teaspoon |
$5.29 per 10 fluid ounces
|
$0.04 |
| 1 tsp warm pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do) |
1/6 teaspoon |
$2.99 per 5 fluid ounces
|
$0.02 |
| 1/2 c. finely diced green onions |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| 1/4 c. finely diced celery |
2 teaspoons |
$1.99 per pound
|
$0.02 |
| 2 Tbsp. chopped garlic |
1 teaspoon |
$4.00 per pound
|
$0.03 |
| 1/4 c. finely minced parsley |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| Total per Serving |
$0.49 |
| Total Recipe |
$2.92 |
Chef John Folse's Shrimp Remoulade - Recipe Cost Information