Creole Rémoulade Sauce

Ingredients

• 0.5 teaspoon pepper black
• 0.5 cup celery finely chopped
• 0.3 cup cider vinegar 
• 0.5 cup green onions finely chopped
• 1 Dash ground pepper red
• 0.3 cup horseradish prepared
• 0.3 cup juice of lemon 
• 0.3 cup mustard prepared
• 2 teaspoons paprika 
• 1 teaspoon salt 
• 1 cup vegetable oil 

Equipment

• bowl
• whisk

Directions

1. 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.