REMOULADE MUSTARD
Yield: 3/4 cup.
1 clove garlic
1 hard cooked egg, shelled and quartered
2 small anchovies, rinsed and patted dry
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Creole mustard
2 teaspoons ketchup
2 teaspoons lemon juice
2 teaspoons paprika
1 teaspoon Dijon mustard
Salt and pepper to taste
In a food processor, blend garlic, egg and anchovies to a smooth paste.
Add remaining ingredients and pulse on/off until mixture is smooth.
Refrigerate until serving time.
Serve as a sauce for fish, meat or shrimp.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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