Remoulade Sauce - cooking recipe

Ingredients

yolks of 4 eggs, boiled and sieved
4 buttons garlic, chopped
3 Tbsp. prepared mustard
3 c. real mayonnaise
2 Tbsp. paprika
3 Tbsp. horseradish
2 Tbsp. Lea & Perrins sauce
4 Tbsp. vinegar
4 Tbsp. chopped parsley
salt and pepper

Preparation

Blend all ingredients well.
Refrigerate 12 hours.
Makes 1 quart.
Delicious on boiled shrimp.