Remoulade Sauce

From Michael Vineys.

 
1/3 cup Creole mustard
  ¼ cup mayonnaise
   2 tablespoons horseradish
   2 tablespoons ketchup		 5 cloves minced garlic
1 teaspoon cayenne pepper
   hot sauce, to taste
 

Mix all ingredients well.

Serve with fried oysters or boiled shrimp.

 

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© 2006
Carleta S. Vineys