Sauce Remoulade

• 2 egg yolks
• 1/4 cup vegetable oil
• 3 to 4 tablespoons prepared horseradish
• 1 to 2 tablespoons Creole mustard (or any grainy French mustard)
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green onions
• 1/4 cup chopped fresh parsley
• 1/4 of a large lemon, seeded and cut into 3 pieces
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon white-wine vinegar
• 1 tablespoon Tabasco sauce
• 1 tablespoon minced garlic
• 2 teaspoons sweet paprika
• 1 teaspoon salt
• 1 bay leaf, crumbled

1. In a blender or food processor, process the yolks for 2 minutes.
2. With the machine running, add the oil in a thin stream and then, one at a time, blend in the remaining ingredients until well mixed and the lemon rind is finely chopped.
3. To serve, toss with chilled boiled shrimp and place on a bed of shredded lettuce, garnished with tomato wedges.

egg yolks, vegetable oil, horseradish, creole mustard, celery, green onions, parsley, lemon, ketchup, worcestershire sauce, whitewine vinegar, tabasco sauce, garlic, sweet paprika, salt, bay leaf

Taken from cooking.nytimes.com/recipes/10719 (may not work)