In a bowl stir together the yolks, the mustard, the anchovy paste, the Worcestershire sauce, the hot sauce, the mayonnaise, the celery, the parsley, the bell pepper, the garlic, and the celery seeds until the mixture is combined well and stir in the egg whites and salt and pepper to taste. Serve the sauce with boiled shrimp. Makes 1 3/4 cup.;
c. Recipe courtesy Gourmet Magazine, G.P.
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