Remoulade Sauce - cooking recipe

Ingredients

sieved yolk of 4 hard-boiled eggs
2 buds garlic, crushed
3 Tbsp. dark mustard
3 c. mayonnaise
2 Tbsp. paprika
3 Tbsp. horseradish
2 Tbsp. Worcestershire sauce
dash of Tabasco
4 Tbsp. vinegar
4 heaping Tbsp. finely chopped parsley
salt and pepper to taste

Preparation

Blend well.
Keep in refrigerator for 12 hours before serving. Makes 1 quart.