Remoulade with vegetable crudites

Yield: 28 servings

Measure 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
\N \N Cherry tomatoes
\N \N Mushroom slices
\N \N Cucumber slices
\N \N Celery slices
\N \N Carrot slices

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

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