*  Exported from  MasterCook II  *
 
                              Remoulade Sauce
 
 Recipe By     : Justin Wilson
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cajun/Creole                     Sauces & Gravies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pt            Mayonnaise
    1      C             Catsup
    1      10 Oz. Btl.   Durkee’s Sauce
    2      Tbsp          Wine Vinegar
    2      Tbsp          Lea & Perrins Worcestershire Sauce
      1/4  C             Olive Oil
    1      C             Creole Or Poupon Mustard
    2      Tsp           Tabasco Sauce
      1/2  C             Prepared Horseradish
                         Salt -- to taste
 
 Mix mayonnaise and Durkee’s Famous Sauce.  Pour in olive oil gradually.
 Beat as if you are making mayonnaise.  Add creole or poupon mustard, beat
 some more.  Add horseradish, ketchup, wine vinegar, Lea & Perrins, and
 louisiana hot sauce, beating after each ingredient. Pour over shrimp on
 salad or use as a sandwich sauce. “Some of my friends say they even like
 this over some desserts, but I don't believe then, no.”
 
 From Justin Wilson’s “Outdoor cooking With Inside Help”
 
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