Remoulade sauce 3

Yield: 1 servings

Measure Ingredient
1 each Pt mayonnaise (homemade is best)
½ cup Creole mustard
2 tablespoons Salad mustard [presume she means yellow mustard]
\N \N Salt to taste
1 tablespoon Horseradish
1 teaspoon Worcestershire sauce
\N \N Juice of 1 lemon
1 each Clove garlic - grated or put through press
\N \N Dash Tabasco sauce
½ cup Finely chopped celery (optional)
½ cup Finely chopped bell pepper (optional)
½ cup Finely chopped onion (optional)

Mix all ingredients together, blending well. Keep in well covered jar in the refrigerator. This is especially good served over boiled shrimp and shredded lettuce.

Recipe by Deborah Crawford. Source: Talk About Good! Cookbook Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 05-10-95 (1807)

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