Potpourri remoulade sauce

Yield: 1 Servings

Measure 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

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

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