Remoulade Sauce

Ingredients

• 0.1 teaspoon cayenne pepper to taste
• 0.3 cup rib celery with leaves finely chopped
• 0.5 cup dijon mustard (for testing purposes, we used Zatarain's Creole Mustard)
• 1.5 teaspoons parsley fresh finely chopped
• 1 teaspoon garlic clove finely chopped
• 1 tablespoon green onion top finely chopped
• 0.1 teaspoon ground pepper black finely
• 0.3 teaspoon ground pepper white
• 2 teaspoons horseradish prepared
• 15 servings hot sauce (Crystal, Louisiana, or Tabasco brand)
• 2 tablespoons catsup 
• 1 teaspoon juice of lemon freshly squeezed
• 2 tablespoons olive oil 
• 1.5 teaspoons paprika 
• 15 servings salt to taste
• 1 teaspoon worcestershire sauce 
• 1 tablespoon onion white yellow grated

Equipment

• bowl
• whisk

Directions

1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
2. While whisking mixture, add olive oil in a slow stream.
3. Add celery and next 3 ingredients; stir well.
4. 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.