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
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