Remoulade Sauce - cooking recipe

Ingredients

3 Tbsp. horseradish
1/2 chopped onion
1 c. oil
1/4 c. tarragon vinegar
1/2 c. brown Creole mustard
2 tsp. paprika
3/4 tsp. cayenne pepper
1 c. chopped celery
1 Tbsp. sugar
2 Tbsp. parsley flakes
2 tsp. salt
2 cloves garlic, pressed
1/2 c. chopped green onion

Preparation

Place all ingredients in blender, except green onions.
Blend 5 or 6 seconds; stop.
Stir down.
Blend another 5 or 6 seconds; stop.
Add green onions and blend for 2 seconds.
Do not overblend.
Chill 24 hours.
Yields approximately 3 cups sauce.