Classic NAwlins Remoulade

• 2 tablespoons finely chopped onion or shallots
• 1 garlic clove, minced
• 2 tablespoons Creole mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sweet Hungarian paprika
• 1/2 teaspoon cayenne
• Juice of 1 medium lemon (about 3 tablespoons)
• 1 tablespoon prepared horseradish
• Salt and pepper
• 1 cup olive oil
• 1/4 cup finely chopped celery heart
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped scallion

1. Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl.
2. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion.
3. This dressing will keep for 23 days in the refrigerator.

onion, garlic, creole mustard, apple cider vinegar, sweet hungarian paprika, cayenne, lemon, horseradish, salt, olive oil, celery heart, parsley, scallion

Taken from www.epicurious.com/recipes/food/views/classic-n-awlins-remoulade-383429 (may not work)