*  Exported from  MasterCook  *

                             Remoulade Sauce

Recipe By     : The Junior League of New Orleans, La.
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads, Dressings, And Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lg. cloves    garlic -- pressed
   1                    hard-boiled egg
   3                    anchovies
     3/4  cup           olive oil
     1/4  cup           vinegar
   1      tablespoon    lemon juice
     1/2  cup           catsup
   2      tablespoons   Worcestershire sauce
   8      teaspoons     Creole mustard
   2      teaspoons     dry mustard
   2      teaspoons     Dijon mustard
   1      tablespoon    paprika
                        salt -- to taste
                        pepper -- to taste

Make ahead. In a food processor, using metal blade, blend garlic, egg, and
anchovies to a smooth paste.  Transfer to a bowl.  Stir in oil, vinegar, lemon
juice, catsup, Worcestershire sauce, mustards, paprika, salt, and pepper.
Stores well in refrigerator.  Makes 2 cups. Source:  Jambalaya; The Junior
League of New Orleans, La. Formatted By:  Joe & Lynda Beaugez, HSNX53A;
Metairie, La.

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