Remoulade with Vegetable Crudites

• 1/2 cup brown mustard
• 1/2 cup vegetable oil
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 teaspoon red hot pepper sauce
• 2 tablespoons celery finely chopped
• 2 tablespoons onions finely chopped
• 2 tablespoons green bell peppers finely chopped
• 1 x cherry tomatoes
• 1 x beef-mushroom freezer mix sliced
• 1 x cucumbers slices
• 1 x celery slices
• 1 x carrots slices

1. Combine mustard, oil, ketchup, vinegar, Tabasco and chopped vegetables, cover and chill.
2. Serve dip with whole and sliced vegetables.

brown mustard, vegetable oil, ketchup, apple cider vinegar, red hot pepper sauce, celery, onions, green bell peppers, tomatoes, beefmushroom, cucumbers, celery, carrots

Taken from recipeland.com/recipe/v/remoulade-vegetable-crudites-36486 (may not work)