Remoulade Sauce 2

Remoulade Sauce 2 Ingredients

2 Lg. cloves garlic; pressed	2 tb Worcestershire sauce
1 Hard-boiled egg	8 ts Creole mustard
3 Anchovies	2 ts Dry mustard
3/4 c Olive oil	2 ts Dijon mustard
1/4 c Vinegar	1 tb Paprika
1 tb Lemon juice	Salt; to taste
1/2 c Catsup	Pepper; to taste

Instructions for Remoulade Sauce 2

Make ahead. In a food processor, using metal blade, blend garlic, egg, and anchovies to a smooth paste. Transfer to a bowl. Stir in oil, vinegar, lemon juice, catsup, Worcestershire sauce, mustards, paprika, salt, and pepper. Stores well in refrigerator. Makes 2 cups. Source: Jambalaya; The Junior League of New Orleans, La. Formatted By: Joe & Lynda Beaugez, HSNX53A; Metairie, La. Posted to EAT-L Digest 15 Sep 96 Date: Mon, 16 Sep 1996 10:26:39 -0500 From: LD Goss

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Anchovies	Dijon Mustard	Garlic	Lemon
Mustard	Olive Oil	Paprika	Salt
Vinegar	Worcestershire sauce

Salads Dressings Anchovies Garlic Mustard Olive oil Lemon

for flavor and categorization

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