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REMOULADE SAUCE

 

(Makes 1 ½ Quarts)

INGREDIENTS

2 Eggs ½ cup each, shallots & celery

4 Tablespoons paprika 4 cloves garlic

2 Teaspoons salt 5 stalks parsley

½ cup Creole mustard ¼ cup tomato catsup

1-½ pints of vegetable or olive oil 3 bay leaves

½ cup vinegar 2 Tablespoons horseradish

1 lemon 4 shots of Tabasco or to taste

Directions:

Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after

mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the

lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in

catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold

shrimp or crabmeat.











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