Recipe - Cajun Remoulade Sauce

1 qt Mayonnaise; (not salad
dressing)
4 Eggs; hard boiled
3 tablespoon Creole or dark mustard
4 tablespoon White vinegar
4 tablespoon Fresh parsley; chopped
2 tablespoon Paprika
2 tablespoon Worcestershire sauce
3 tablespoon Horseradish sauce
4 Cloves garlic; chopped
Salt and pepper; to taste

Whirl all the ingredients in blender or processor, add salt and pepper to
taste. Refrigerate 12 hours before using. Will keep several weeks in
refrigerator. This sauce is basically for use over shrimp, as a cocktail,
but can be used for many other things such as : a great dip, a spread for
chicken sandwiches, and as a dressing for any green salad. Makes 6 cups.

This is my friend Cynthia Smith's (nee Robichaux) recipe. I had it most
recently when she brought it as an item for our tailgate picnic (for
dipping shrimp) when we spent several days at the Round Top Antique
Festival.

It is published in Potluck on the Pedernales (Community Garden Club of
Johnson City, Texas). Cyn is business manager for this cookbook and it's
sequel, Potluck on the Pedernales, Second Helping. She contributed quite a
few recipes to both.

From the cookbook: "A family recipe from my Acadian relatives in South
Louisiana, near New Iberia where good food and good times prevail. "

Recipe by: Cynthia Robichaux Smith

Posted to recipeludigest Volume 01 Number 412 by Lou Parris
lbparris@earthlink.net on Dec 28, 1997