Old New Orleans Remoulade Sauce

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This recipe comes from joanne clevenger, owner of new orleans' upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with!!

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Steps

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Combine ingredients in first half except salt and mix well.

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Add salt to taste.

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Add olive oil in slow stream while whisking mixture.

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Add rest of second half and mix well.

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Add a few drops of hot sauce if a spicier flavor is desired.

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Sauce should be spicy and tangy.

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Cover and chill before use.

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Covered and refrigerated , the sauce should keep about 3 weeks.

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Enjoy !.

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Ingredients

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creole mustard, ketchup, worcestershire sauce, prepared horseradish, garlic, fresh lemon juice, paprika, white pepper, black pepper, cayenne pepper, salt, olive oil, celery, parsley, white onion, green onion, hot sauce