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      title: classic remoulade sauce
 categories: professional, sauce, condiment
   servings: 50
 
       1 c  creole mustard
       1 c  red wine vinegar
     3/4 c  red chile sauce
     1/4 c  prepared horseradish
       2 t  dry mustard
       3 c  olive oil
       1 c  capers
      12    egg yolk
       3 c  celery
     3/4 c  scallions
     3/4 c  mayonnaise
       2 t  garlic powder
     1/2 t  kosher salt
     1/2 t  freshly ground white pepper
     1/4 t  cayenne
 
 combine ingredients in a food processor 
 process until smooth and well blended 
 cover and chill for 2-96 hours 
 serve well chilled
 
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