Ryan'S Famous Rémoulade

• Creole Mustard 18-20 Tbs
• Celery (minced) 12 Tbs(3 ribs)
• Scallions (minced) 5 Tbs(or more if needed)
• Paprika 2 Tbs
• Salad Oil 16 Tbs(or more if needed)
• White Tarragon Vinegar 8 Tbs(or more if needed)
• Horseradish (prepared) 2 Tbs(or add more mustard)
• Tomato Paste 2 Tbs(add as needed/desired)
• Parsley 3 Tbs
• Salt 0.3 Tbs(i.e. 1 teaspoon)
• Garlic 1 clove
• Worcestershire 5 dashes
• Yellow onion 4 Tbs(i.e. 1 quarter onion)

1. Process all non-oil ingredients in a food processor. Slowly drizzle in oil to emulsify.
2. You can then marinate shrimp in this sauce over night and sever over a bed of lettuce or in mixed greens. Also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).

celery, scallions, paprika, salad oil, white tarragon vinegar, horseradish, tomato, parsley, salt, garlic, worcestershire, onion

Taken from www.epicurious.com/recipes/member/views/ryans-famous-remoulade-50015968 (may not work)