Remoulade with vegetable crudites
Yield: 28 Servings
Ingredients:
- 1/2 c Creole or brown mustard
- 1/2 c Salad oil
- 1/4 c Catsup
- 1/4 c Cider vinegar
- 1/4 ts Tabasco sauce
- 2 tb Finely chopped celery
- 2 tb Finely chopped onion
- 2 tb Finely chopped green pepper
Instructions:
Cherry tomatoes Mushroom slices Cucumber slices Celery slices Carrot slices 1. Combine mustard oil catsup vinegar Tabasco and chopped vegetables; cover and chill. 2. Serve dip with whole and sliced vegetables.
