Remoulade Sauce

• 1 large egg yolk
• 3 tablespoons Dijon- or Creole-style mustard
• 1/4 cup white-wine vinegar
• 1 tablespoon paprika
• 1 cup vegetable oil
• 2 tablespoons grated horseradish, fresh or prepared
• 1 teaspoon finely chopped garlic
• 13 cup finely chopped scallions
• 13 cup finely chopped celery
• 2 tablespoons finely chopped parsley
• 2 tablespoons ketchup
• Salt and freshly ground black pepper to taste

1. Put the egg yolk, mustard, vinegar and paprika in a mixing bowl.
2. Blend with a wire whisk and add the oil gradually.
3. Beat briskly, then add the remaining ingredients and blend well.

egg yolk, mustard, whitewine vinegar, paprika, vegetable oil, horseradish, garlic, scallions, celery, parsley, ketchup, salt

Taken from cooking.nytimes.com/recipes/3228 (may not work)