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Gaido’s
San Jacinto Butter
2 tbsp minced garlic
1 tbsp minced yellow onion
4 tbsp; white wine
16 tbsp butter
4 tbsp lemon juice
1 tsp salt
½ tsp pepper
Lagniappe
Sauté the garlic and onion in the white wine in a sauté pan. Combine the
garlic, onions, wine, butter lemon juice, salt and pepper in a blender or food
processer to puree.
Serve with lump crab meat over any fish or oysters.
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Cajun Choron sauce
¾ peeled and chopped tomatoes
2 cups prepared Hollandaise sauce
Lagniappe
Mix up the Hollandaise sauce and immediately add the tomatoes (make sure
there is very little moisture). Simmer for 8 to 10 minutes.
Serve warm
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