Remoulade Sauce - Creole Style

• 3/4 cup vegetable oil
• 1/2 cup green onion, chopped (both green and white parts)
• 1/2 cup yellow onion, chopped
• 1/4 cup lemon juice (freshly squeezed)
• 1/2 cup celery, finely chopped
• 3 tablespoons mustard (try to find Creole mustard or other whole grain mustard)
• 3 tablespoons ketchup
• 4 tablespoons fresh flat-leaf parsley, chopped
• 2 tablespoons garlic, chopped
• 2 tablespoons prepared horseradish
• 1 teaspoon kosher salt
• 1/4 - 1/2 teaspoon cayenne (depending on how hot you like it)
• 1/4 teaspoon fresh ground black pepper

1. Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
2. Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.

vegetable oil, green onion, yellow onion, lemon juice, celery, ketchup, parsley, garlic, horseradish, kosher salt, cayenne, fresh ground black pepper

Taken from www.food.com/recipe/remoulade-sauce-creole-style-503916 (may not work)