| COMMANDER'S PALACE REMOULADE SAUCE | |
1/4 c. Creole mustard (or Dijon mustard) 2 tbsp. paprika 1 tsp. cayenne pepper 1 tsp. salt 1/2 c. white wine vinegar 1 c. finely chopped green onions Dash of Tabasco sauce 1/2 c. finely chopped celery 1/2 c. ketchup 1/2 c. prepared yellow mustard 2 cloves garlic, minced 3 eggs, room temp. Juice of 1 lemon 1 1/3 c. salad oil...I use olive oil 1. Put all ingredients for the sauce except the oil into blender container. Cover and mix at high speed until well blended. 2. Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill. Fabulous and very easy! | |
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