Remaulade Sauce for Vegetables/Fish

• 2 cups mayonnaise
• 4 tablespoons lemon juice
• 2 teaspoons peppercorns or 2 teaspoons soft green peppercorns
• 1 12 teaspoons honey mustard
• 1 teaspoon salt
• 14 teaspoon Tabasco sauce
• 14 cup chopped dill pickle
• 18 cup dried cilantro or 13 cup fresh cilantro, chopped

1. Put everything in the blender except the dill pickles and cilantro.
2. Note: 1/4 tsp black or white pepper may be used instead of peppercorns.
3. Pulse until well blended.
4. Add pickles and cilantro, pulse and few times.
5. Chill until serving.
6. Serve cold with cold vegetables and chilled cooked shrimp.
7. Warm in serving dish and pass with the cooked vegetables.
8. Do not simmer or boil.
9. Brush on grilled or pan fried fish after the fish has been turned once.

mayonnaise, lemon juice, peppercorns, honey, salt, tabasco sauce, dill pickle, cilantro

Taken from www.food.com/recipe/remaulade-sauce-for-vegetables-fish-180786 (may not work)