Remoulade Sauce

Ingredients

• 1/2 cup Creole mustard (for testing purposes, we used Zatarain's Creole Mustard)
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 2 teaspoons prepared horseradish
• 1 medium garlic clove, finely chopped (about 1 teaspoon)
• 1 teaspoon freshly squeezed lemon juice
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon finely ground black pepper
• 1/8 teaspoon cayenne pepper, or to taste
• Salt, to taste
• 2 tablespoons olive oil
• 1/4 cup finely chopped celery ribs, with leaves
• 1 1/2 teaspoons finely chopped fresh parsley
• 1 tablespoon grated white or yellow onion
• 1 tablespoon finely chopped green onion top
• Hot sauce (Crystal, Louisiana, or Tabasco brand), if desired

Preparation

1. 1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
2. 2. While whisking mixture, add olive oil in a slow stream. Add celery and next 3 ingredients; stir well. Add a few drops of hot sauce if spicier flavor is desired. Sauce should be spicy and tangy. Cover and refrigerate up to 3 weeks.