Prep Time
15 Mins
Chill Time
1 Hour
Yield
Makes 2 cups

Deborah Blouin of the Junior League of Baton Rouge says this sauce's spiciness is due to its Creole heritage. "It's the oomph that gives the sauce a difference," she says with a laugh.

How to Make It

Whisk together first 8 ingredients, and, if desired, ketchup in a bowl; gradually whisk in oil until thickened. Stir in celery and onions. Cover and chill at least 1 hour or up to 1 week.

River Road Recipes

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