Remoulade sauce


2 large cloves garlic, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tbsp lemon juice
1/2 cup catsup

2 tbsp worcestershire sauce
8 tsp creole mustard
2 tsp dry mustard
1 tbsp paprika
salt to taste
black pepper to taste

How to prepare

In a food processor, using a metal blade, blend the 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. Mix well. Store in the fridge.

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