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.