REMOULADE SAUCE

• 2 cups homemade mayonnaise
• 2 tablespoon ketchup
• 2 tablespoons tomato paste
• 1 tablespoon Creole Mustard or other whole grain mustard
• 1 tablespoon yellow mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1 tablespoon minced celery
• 1 tablespoon minced green onions
• 1 tablespoon minced parsley
• Salt
• Hot Sauce

Combine everything in the food processor and process well.  Season with salt and Hot Sauce.  Cover and refrigerate until ready to use.  Dressing with keep for 1 week in the refrigerator.  Always use cold.

Yields: 3 cups

Recipe courteous of Felicia Willett, 2016.