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     title: classic remoulade sauce
categories: professional, sauce, condiment
  servings: 50

      1 c  creole mustard
      1 c  red wine vinegar
    3/4 c  red chile sauce
    1/4 c  prepared horseradish
      2 t  dry mustard
      3 c  olive oil
      1 c  capers
     12    egg yolk
      3 c  celery
    3/4 c  scallions
    3/4 c  mayonnaise
      2 t  garlic powder
    1/2 t  kosher salt
    1/2 t  freshly ground white pepper
    1/4 t  cayenne

combine ingredients in a food processor 
process until smooth and well blended 
cover and chill for 2-96 hours 
serve well chilled

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