Quench MagazineRemoulade with Vegetable Crudites | Appetizers | Quench Magazine
Remoulade with Vegetable Crudites | 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
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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
- Cherry tomatoes
- Mushroom slices
- Cucumber slices
- Celery slices
- Carrot slices
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