Remoulade Sauce

• 34 cup celery, chopped
• 34 cup green onion, chopped
• 12 cup parsley, chopped
• 1 cup yellow onion, chopped
• 12 cup ketchup
• 12 cup tomato puree
• 12 cup coarse brown mustard
• 2 tablespoons prepared horseradish
• 14 cup red wine vinegar
• 2 tablespoons paprika
• 1 teaspoon Worcestershire sauce
• 12 cup salad oil

1. Mince the celery, green onion, parsley, and yellow onions in a food processor.
2. Add the ketchup, tomato puree, mustard, horseradish, red wine vinegar, paprika, and Worcestershire.
3. Begin processing again and add the oil in a slow drizzle to emulsify.
4. Chill for 6-8 hours or overnight.
5. Correct seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry.

celery, green onion, parsley, yellow onion, ketchup, tomato puree, brown mustard, horseradish, red wine vinegar, paprika, worcestershire sauce, salad oil

Taken from www.food.com/recipe/remoulade-sauce-496229 (may not work)