Remoulade Sauce For Shrimp And Crab(My Favorite - And Dan'S - For Lump Crab Meat Cocktails!!)

• 3 cloves garlic
• 4 tsp. lemon juice
• 4 tsp. vinegar (tarragon, if you have it)
• 4 tsp. prepared mustard
• 4 tsp. prepared horseradish
• 2 tsp. salt
• 2 tsp. parsley
• 1/2 tsp. black pepper
• 2 tsp. paprika
• dash of cayenne
• 2 Tbsp. catsup
• 1 tsp. Worcestershire sauce
• 3/4 c. vegetable oil
• 1/4 c. olive oil
• 1/2 c. finely chopped celery
• 1/2 c. green onions (including tops), minced
• 6 hard-boiled eggs
• 1 qt. mayonnaise

1. In large electric food blender, put all ingredients to blender, 3 or 4 items at a time, mixing in blender as you continue to add each additional series of ingredients.
2. Do not add hard-boiled eggs until all other ingredients have been blended together.
3. Chop hard-boiled eggs and fold into mixture by hand. Yields 2 quarts.

garlic, lemon juice, vinegar, mustard, horseradish, salt, parsley, black pepper, paprika, cayenne, catsup, worcestershire sauce, vegetable oil, olive oil, celery, green onions, eggs, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725122 (may not work)