Remoulade Sauce I

1 cup Best Foods or Hellman's mayonnaise
1 cup sour cream
1 large clove of garlic, crushed
1 1/2 to 2 Tablespoons lemon juice
2 teaspoons tamari soy sauce
2 teaspoons Dijon mustard such as Grey Poupon
1 1/2 teaspoons dill weed
1/8 to 1/4 teaspoon coarsely ground black pepper

Mix all ingredients together, adjusting the seasonings to taste.

Remoulade stores well in a glass jar. Keeps in the refrigerator for three weeks.

This sauce is excellent served with poached salmon, any other fish, home-fried potatoes, asparagus, and artichokes.

Remoulade Sauce II

1 cup Hellmann's mayonnaise
2 tbsp. chili sauce
1 tsp. garlic salt
1 tsp. curry powder, or more to taste
1 tbsp. hot prepared horseradish
1 tsp. dry mustard

Mix together all ingredients.

REMOULADE SAUCE III

2 Eggs
1/2 cup each, shallots & celery
4 Tablespoons paprika
4 cloves garlic
2 Teaspoons salt
5 stalks parsley
1/2 cup Creole mustard
1/4 cup tomato catsup
1 1/2 pints of vegetable or olive oil
3 bay leaves
1/2 cup vinegar
2 Tablespoons horseradish
1 lemon
4 shots of Tabasco or to taste

Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crabmeat.