Remoulade Sauce - cooking recipe

Ingredients

2 hard-boiled large eggs, the yolks mashed and the whites minced
1 tsp. English-style dry mustard
1 tsp. anchovy paste
1 tsp. Worcestershire sauce
1/8 tsp. Tabasco or to taste
1 c. mayonnaise
2 Tbsp. minced celery
2 Tbsp. minced fresh parsley
2 Tbsp. minced green bell pepper
2 garlic cloves, minced
1 tsp. celery seed

Preparation

In a bowl, stir together the yolks, the mustard, the anchovy paste, the Worcestershire sauce, the Tabasco, the mayonnaise, the celery, the parsley, the bell pepper, the garlic and the celery seed until the mixture is combined well; add the egg whites and salt and pepper to taste.
Serve the sauce with boiled shrimp. Makes about 1 3/4 cups.