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that with french bread and cajun rice and iced tea.
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
1 tablespoon paprika
salt to taste
black pepper to taste
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, Worchesterhire
sauce, mustards, paprika, salt and pepper. Mix well.
Store in the fridge.
George McTyre
mctyreg@baylor.edu
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salad of romaine lettuce and cold boiled shrimp. she served