Remoulade with Vegetable Crudites
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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 celery
2 tb Finely chopped onion
2 tb Finely chopped green pepper
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.
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