| 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>
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”