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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make this sauce up to several days ahead to serve with peeled, boiled shrimp. Leftover sauce will keep in the refrigerator for 2 weeks and is delicious on sandwiches, chicken or crab cakes, or salad. Ingredients:
6 garlic cloves, peeled |
3 celery ribs, chopped |
1/3 cup white vinegar |
1/2 cup egg substitute |
1/4 cup ketchup |
1/4 cup prepared horseradish |
1/4 cup creole mustard |
1/4 cup yellow mustard |
2 tablespoons mild paprika |
2 tablespoons worcestershire sauce |
1 tablespoon hot sauce (or to taste) |
1 teaspoon ground red pepper |
1 1/2 cups vegetable oil |
6 green onions, sliced |
kosher salt and black pepper to taste |
Directions:
1. Process first 12 ingredients in a blender or food processor until smooth. With blender running, pour oil in a slow, steady stream until thickened. Stir in green onions, salt, and black pepper; cover and chill until ready to serve.
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