Remoulade with vegetable crudites
28 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Creole or brown mustard |
| ½ | cup | Salad oil |
| ¼ | cup | Catsup |
| ¼ | cup | Cider vinegar |
| ¼ | teaspoon | Tabasco sauce |
| 2 | tablespoons | Finely chopped celery |
| 2 | tablespoons | Finely chopped onion |
| 2 | tablespoons | Finely chopped green pepper |
| Cherry tomatoes | ||
| Mushroom slices | ||
| Cucumber slices | ||
| Celery slices | ||
| Carrot slices | ||
Directions
1. Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables; cover and chill.
2. Serve dip with whole and sliced vegetables.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94