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CATEGORY CUISINE TAG YIELD
Eggs New Orleans Salads, Dressings, A 1 Servings

INGREDIENTS

2 Lg. cloves garlic; pressed
1 Hard-boiled egg
3 Anchovies
3/4 c Olive oil
1/4 c Vinegar
1 tb Lemon juice
1/2 c Catsup
2 tb Worcestershire sauce
8 ts Creole mustard
2 ts Dry mustard
2 ts Dijon mustard
1 tb Paprika
Salt; to taste
Pepper; to taste

INSTRUCTIONS

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.
Posted to EAT-L Digest 15 Sep 96
Date:    Mon, 16 Sep 1996 10:26:39 -0500
From:    LD Goss <ldgoss@METRONET.COM>

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