Potpourri remoulade sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| ½ | cup | Chili sauce |
| ¼ | cup | Ketchup |
| ¼ | 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 | dash | Tabasco® sauce |
| 1 | Hardboiled egg; finely shredded | |
Directions
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 14-16, 1995 Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 17, 1998