![]() Next, pat the scallops dry and season liberally with more of the Tony Chachere's. Once you've got your sauce made, put your oven rack up to the top space and turn on your broiler on high. It only calls for a small amount (think like a quarter teaspoon per cup of sauce), so you can easily get away with substituting it with Tony Chachere's Creole seasoning. The only other ingredient in the recipe at Harry's is Harry's All Purpose Seasoning, which is a proprietary seasoning blend they get made up by R.L. To make the French bake sauce, you combine equal parts mayonnaise, sour cream, and finely grated parmesan cheese (like the consistency of the Kraft stuff in the green plastic jar, but better quality than that). Hey there, I stumbled across this old thread and I believe I can be of help to you.
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