Remoulade with vegetable crudites

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

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