| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Cajun |
Remoulade, Cajun, To post |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 1/2 |
c |
Chili sauce |
| 1/4 |
c |
Ketchup |
| 1/4 |
ts |
Prepared mustard |
| 1 |
tb |
Worcestershire sauce |
| 4 |
|
Cloves garlic; minced |
| 1 |
ts |
Black or white pepper |
|
|
Onion juice; medium onion, pureed and strained |
| 1 |
ds |
Tabasco® sauce |
| 1 |
|
Hardboiled egg; finely shredded |
INSTRUCTIONS
1. Put all ingredients in a 1 quart jar and shake well, or use blender on
slow.
Notes: If you like, you can omit the egg and double or triple this recipe
and store it in the refrigerator indefinitely in a sealed jar.
The egg can be added to the amount you use each time you wish to use the
sauce.
Formatted and Busted by RecipeLu
Recipe by: Potpourri Festival; October 14-16, 1995
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 17,
1998
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