2 hard cooked egg yolks, sieved 2 cloves garlic, crushed 1 1/2 tbsp. prepared mustard 1 1/2 c. mayonnaise (not salad dressing) 1 tbsp. Worcestershire 1 tbsp. paprika 1 1/2 tbsp. horseradish Dash of Tabasco 2 tbsp. vinegar 1/4 c. finely chopped parsley Salt & pepper to taste
Blend ingredients and chill. Makes about 2 cups. Go easy on salt and pepper.
Shrimp Salad: For shrimp salad, blend 1 quart cooked, chopped shrimp, 1/2 cup chopped celery, 1/4 cup chopped onion, 2 boiled eggs and enough Remoulade sauce to hold the mixture together.