Recipe - Remoulade Sauce

1 pt Mayonnaise
1 10 ounce bottle Durkee's sauce
2 tablespoon Lea & Perrins
1 cup Creole or poupon mustard
One half cup Prepared horseradish
1 cup Ketchup
2 tablespoon Wine vinegar
One fourth cup Olive oil
2 teaspoon Louisiana hot sauce
Salt if needed

Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil
gradually. Beat as if you are making mayonnaise. Add creole
or poupon mustard, beat some more. Add horseradish, ketchup,
wine vinegar, Lea & Perrins, and louisiana hot sauce, beating
after each ingredient. Pour over shrimp on salad or use as a
sandwich sauce.
"Some of my friends say they even like this over some desserts,
but I don't believe then, no."
From Justin Wilson's "Outdoor cooking With Inside Help"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip