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

Ingredients

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

Preparation

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.
Do not add hard-boiled eggs until all other ingredients have been blended together.
Chop hard-boiled eggs and fold into mixture by hand. Yields 2 quarts.