Shelly's Recipe

REMOULADE SAUCE

Category: Sauces - Miscellaneous

2 large celery ribs, chopped coarse
4 scallions, chopped
1 cup chopped parsley
2 lemon wedges (¼ lemon)
4 eggs
1/2 cup horseradish, Creole mustard and yellow mustard
1 cup ketchup
3/4 tsp salt
4 tsp paprika
1/2 cup Worcestershire sauce
3 cups vegetable oil
1/2 cup white wine vinegar

Puree together the celery, scallions, parsley, and lemon wedges in a food processor. Mix in eggs, horseradish, mustards, ketchup, salt, paprika, and Worcestershire. Drizzle in oil, slowly, with the motor running until the sauce emulsifies. Whisk in the vinegar. Chill.