Remoulade Sauce
2 large cloves garlic, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tablespoon lemon juice
1/2 cup catsup
2 tablespoons Worcestershire sauce
8 teaspoons Creole mustard
2 teaspoons dry mustard
2 teaspoons Dijon mustard
1 tablespoon paprika
salt to taste
pepper to taste
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.
Make ahead. Store in refrigerator.
Makes 2 cups
Source: Jambalaya: The Junior League of New Orleans, La.
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