Christie’s restaurant was a beloved eatery in San Antonio for over 50 years before closing in the 90’s. I used to love the neon sign out the front, that featured a fish flipping and flapping on a frying pan as it was being cooked. The food was amazing. But the place was really famous for its remoulade sauce which they’d pop onto a huge lettuce leaf. People still remember it 30-40 years later. Why not give it a try. But please – read the recipe several times before attempting as this is a demanding recipe. And take care to add the oil one tablespoon at a time.
Chilling time not included in preparation time.
Makes 4 1/2 cups
1/2 cup celery, finely chopped
2 tablespoons green bell peppers, seeded and finely chopped
1/4 cup carrot, peeled and finely chopped
1/4 cup onion, peeled and finely chopped
1 1/2 teaspoons salt
1 1/2 tablespoons dry mustard
2 tablespoons dry pectin (Sure Jel)
1 teaspoon lemon peel (Spice Islands works well)
1 tablespoon cornstarch
1/2 teaspoon meringue powder (Wilton brand is available at stores that sell cake-decorating items)
1 tablespoon paprika
1/2 cup crushed ice
4 large eggs
2 cups soya oil (use regular salad oil if you can’t find soybean)
1) Using food processor blender, finely chop celery, green pepper, carrot and onion until almost grated; set aside.
2) Combine salt, mustard, Sure Jel, lemon peel, cornstarch, meringue powder and paprika in small mixing bowl; set aside.
3) Place ice in large mixer bowl; add dry spice mixture along with eggs, mixing at high speed.
4) When thoroughly mixed and ice has melted, slowly add soybean oil 1 tablespoon at a time while mixing at high speed.
5) Mix until thick (this will take about 40 minutes).
6) Add chopped vegetables and mix about 1-2 minutes until blended.
7) Chill in covered container several hours before serving.