Creole Remoulade Sauce

• 34 cup vegetable oil
• 12 cup chopped green onion
• 12 cup chopped yellow onion
• 14 cup fresh lemon juice
• 14 cup chopped celery
• 3 tablespoons creole mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped garlic
• 2 tablespoons prepared horseradish
• 1 teaspoon salt
• 14 teaspoon cayenne
• 14 teaspoon fresh ground black pepper

1. In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds.
2. Transfer to an airtight container and refrigerate for at least 1 hour before using.
3. (The sauce will keep for up to 1 week in the refrigerator.
4. ).

vegetable oil, green onion, yellow onion, lemon juice, celery, creole mustard, ketchup, parsley, garlic, horseradish, salt, cayenne, ground black pepper

Taken from www.food.com/recipe/creole-remoulade-sauce-316312 (may not work)