Recipe - Remoulade Sauce 2

2 Lg. cloves garlic; pressed
1 Hardboiled egg
3 Anchovies
Three fourths cup Olive oil
One fourth cup Vinegar
1 tablespoon Lemon juice
One half cup Catsup
2 tablespoon Worcestershire sauce
8 teaspoon Creole mustard
2 teaspoon Dry mustard
2 teaspoon Dijon mustard
1 tablespoon Paprika
Salt; to taste
Pepper; to taste

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 EATL Digest 15 Sep 96

Date: Mon, 16 Sep 1996 10:26:39 0500

From: LD Goss ldgoss@METRONET.COM