Remoulade Sauce

• 1/2 cup Creole mustard (for testing purposes, we used Zatarain's Creole Mustard)
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 2 teaspoons prepared horseradish
• 1 medium garlic clove, finely chopped (about 1 teaspoon)
• 1 teaspoon freshly squeezed lemon juice
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon finely ground black pepper
• 1/8 teaspoon cayenne pepper, or to taste
• Salt, to taste
• 2 tablespoons olive oil
• 1/4 cup finely chopped celery ribs, with leaves
• 1 1/2 teaspoons finely chopped fresh parsley
• 1 tablespoon grated white or yellow onion
• 1 tablespoon finely chopped green onion top
• Hot sauce (Crystal, Louisiana, or Tabasco brand), if desired

1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
2. While whisking mixture, add olive oil in a slow stream. Add celery and next 3 ingredients; stir well. Add a few drops of hot sauce if spicier flavor is desired. Sauce should be spicy and tangy. Cover and refrigerate up to 3 weeks.

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

Taken from www.myrecipes.com/recipe/remoulade-sauce-2 (may not work)