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2 egg yolks
¼ cup vegetable oil
½ cup finely chopped celery
½ cup finely chopped green onions
¼ cup chopped fresh parsley
¼ cup horseradish
¼ lemon, seeded
1 bay leaf, crumbled
2 tablespoons Creole mustard
2 T catsup
2 T Worcestershire sauce
1 T dry mustard
1 T vinegar
1T Tabasco sauce
1 T minced garlic
2 tsp paprika
1 tsp salt
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In a blender or food processor, beat the egg yolks 2 minutes.
With the machine running, add the oil in a thin stream.
One at a time, blend in the remaining ingredients until well mixed and lemon rind is finely chopped.
Chill well.
Makes 1½ cups.
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