Creole Remoulade Sauce

• 2 tablespoons minced celery leaves
• 2 tablespoons minced parsley
• 1 clove garlic, minced
• 3 scallions, white and light green parts, finely minced
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon prepared horseradish
• 1/2 teaspoon Worcestershire sauce
• 3 to 10 drops Tabasco sauce (to taste)
• 2 tablespoons Creole mustard (i.e., Zatarain's, or you can use any coarse-grained mustard)
• 1 tablespoon mayonnaise
• 1/4 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 1 pinch freshly ground black pepper to taste

1. Mince all celery leaves, parsley, garlic, and scallions as finely as possible. Stir together with the rest of the ingredients. Taste and adjust seasoning.

celery, parsley, clove garlic, scallions, freshly squeezed lemon juice, horseradish, worcestershire sauce, tabasco sauce, creole mustard, mayonnaise, kosher salt, paprika, freshly ground black pepper

Taken from food52.com/recipes/6454-creole-remoulade-sauce (may not work)