---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Remoulade Sauce
  Categories: Cajun, Sauces
       Yield: 10 servings
  
       1 pt Mayonnaise                        1/4 c  Olive oil
       1 c  Ketchup                             1 c  Creole or poupon mustard
       1 ea 10 oz bottle Durkee’s sauce         2 ts Louisiana hot sauce
       2 tb Wine vinegar                      1/2 c  Prepared horseradish
       2 tb Lea & Perrins                       1 x  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”
  
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