Tabasco Remoulade

• For the remoulade
• coarse grain mustard↗4 tablespoons
• hot paprika↗2 teaspoons
• Tabasco sauce↗1 teaspoon
• salt↗1 teaspoon
• white wine vinegar↗4 tablespoons
• olive oil↗275 ml
• scallions, coarsely chopped↗2
• stick celery, finely chopped↗1
• bunch fresh parsley, finely chopped↗1
• To serve
• crayfish, boiled↗8 ounces
• arugula↗

Step-by-step instructions

1. 1

   For the remoulade: whisk together mustard, paprika, Tabasco, salt and pepper. Beat in the vinegar and then, whisking constantly, add the oil in a slow, thin stream, continuing to beat until the sauce is thick and smooth.

2. 2

   Stir in scallions, celery and parsley and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow flavours to blend.

3. 3

   To serve: pour the remoulade over the crayfish and roughly mix with the arugula leaves.