Remoulade with Vegetable Crudites

Ingredients

• 1/2 cup brown mustard
• 1/2 cup vegetable oil
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 teaspoon red hot pepper sauce
• 2 tablespoons celery finely chopped
• 2 tablespoons onions finely chopped
• 2 tablespoons green bell peppers finely chopped
• 1 x cherry tomatoes
• 1 x beef-mushroom freezer mix sliced
• 1 x cucumbers slices
• 1 x celery slices
• 1 x carrots slices

Instructions

1. Combine mustard, oil, ketchup, vinegar, Tabasco and chopped vegetables, cover and chill.
2. Serve dip with whole and sliced vegetables.