Old New Orleans Remoulade Sauce

• First half
• 1/2 cup creole mustard (or other spicy mustard)
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 2 teaspoons prepared horseradish
• 1 teaspoon finely chopped garlic
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons paprika
• 1/4 teaspoon white pepper (if you don't have white, use black)
• 1/8 teaspoon finely ground black pepper
• 1/8 teaspoon cayenne pepper (to taste)
• salt, to taste
• Second half
• 1/2 cup olive oil
• 1/4 cup finely chopped heart celery
• 2 teaspoons finely chopped parsley
• 1 tablespoon grated white onion (or yellow)
• 1 tablespoon finely chopped green onion
• hot sauce (optional)

1. Combine ingredients in first half except salt and mix well. Add salt to taste.
2. Add olive oil in slow stream while whisking mixture. Add rest of second half and mix well. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy.
3. Cover and chill before use.
4. Covered and refrigerated, the sauce should keep about 3 weeks.Enjoy!

first, creole mustard, ketchup, worcestershire sauce, horseradish, garlic, lemon juice, paprika, white pepper, ground black pepper, cayenne pepper, salt, olive oil, heart celery, parsley, grated white onion, green onion, hot sauce

Taken from www.food.com/recipe/old-new-orleans-remoulade-sauce-389341 (may not work)