Remoulade Sauce - cooking recipe

Ingredients

1/2 c. chopped celery
1/4 c. chopped parsley
1/4 c. chopped onion
1 c. oil
2 tsp. Worcestershire sauce
1/2 c. Creole (hot) mustard or coarse brown mustard
1/4 c. horseradish
1/4 c. paprika
2 tsp. salt
1 tsp. black pepper
1 qt. mayonnaise

Preparation

Combine the ingredients in the order listed, mixing them very thoroughly with the mayonnaise.
Refrigerate the sauce and taste after a while for seasoning.
You may need to add more horseradish or mustard, to get a slightly hot edge to the sauce.
Makes 1 1/2 quarts.
The sauce can be served on cold boiled shrimp, on tomatoes, lettuce, as a salad dressing or over cold lobster or crab.