2 Lg. 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
2 tsp Dijon mustard
1 tbsp Paprika
Salt, to taste
Pepper, to taste
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Make ahead. 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. Stores well in refrigerator. Makes 2 cups. Source: Jambalaya; The Junior League of New Orleans, La. Formatted By: Joe & Lynda Beaugez, HSNX53A; Metairie, La. Posted to EAT-L Digest 15 Sep 96
Date: Mon, 16 Sep 1996 10:26:39 -0500
From: LD Goss <ldgoss@METRONET.COM>
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