*  Exported from  MasterCook  *
 
                              Remoulade Sauce
 
 Recipe By     : The Junior League of New Orleans, La.
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads, Dressings, And Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lg. cloves    garlic -- pressed
    1                    hard-boiled egg
    3                    anchovies
      3/4  cup           olive oil
      1/4  cup           vinegar
    1      tablespoon    lemon juice
      1/2  cup           catsup
    2      tablespoons   Worcestershire sauce
    8      teaspoons     Creole mustard
    2      teaspoons     dry mustard
    2      teaspoons     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.
 
                    - - - - - - - - - - - - - - - - - -