Recipe - Potpourri Remoulade Sauce

1 cup Mayonnaise
One half cup Chili sauce
One fourth cup Ketchup
One fourth teaspoon Prepared mustard
1 tablespoon Worcestershire sauce
4 Cloves garlic; minced
1 teaspoon Black or white pepper
Onion juice; medium onion,
pureed and strained
1 ds Tabasco® sauce
1 Hardboiled egg; finely
shredded

1. Put all ingredients in a 1 quart jar and shake well, or use blender on
slow.

Notes: If you like, you can omit the egg and double or triple this recipe
and store it in the refrigerator indefinitely in a sealed jar.

The egg can be added to the amount you use each time you wish to use the
sauce.

Formatted and Busted by RecipeLu

Recipe by: Potpourri Festival; October 1416, 1995

Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 17,
1998