Recipe Archives->Sauces->Remoulade 01

Remoulade sauce

2 large 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
1 tablespoon paprika
salt to taste
black pepper to taste

In a food processor, using a metal blade, blend the garlic, egg,
and anchovies to a smooth paste. Transfer to a bowl.  Stir in oil
vinegar, lemon juice, catsup, Worchesterhire sauce, mustards,
paprika, salt and pepper. Mix well.  Store in the fridge.

Printable version: remoulade01.txt.