"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Charlie Williams' Remoulade Sauce Recipe

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This recipe for Charlie Williams' Remoulade Sauce, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Buckley
Added: Thursday, December 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Miracle Whip (or Mayonaise)
1/2 Cup Zatarain's Mustard (A cracked mustard is ok, but not the same.)
1-2 Tbsp Worchestershire Sauce
3 Tbsp Ketchup
1 Tbsp cider vinegar (I have used white and it is ok)
1 tsp garlic powder
dash each: Tobasco
Dill seed
Thyme
Oregano

Directions:
Directions:
Mix all together. Serve with boiled shrimp. If you dont have shrimp, works great as a salad dressing. Refridgerates well for quite a while.

 

 

 

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