In a blender, combine first four ingredients together. Blend until smooth. Season the mixture to taste with the Worcestershire Sauce, hot sauce, salt and pepper. Store the mixture in a non-reactive container. Refrigerate the mixture for a least 6 hours before serving.
Yield: about 1 quart

From: Emeril Lagasse SHOW #EMIB12 CREOLE JAZZ BRUNCH
Posted By: Food TV.Com
Post Date: 11/24/98