Remoulade Sauce - cooking recipe

Ingredients

3 Tbsp. horseradish
1/2 c. Creole hot mustard (brown)
3 cloves garlic, crushed
1 onion, chopped fine
2 green onions, chopped
4 or more leaves celery, chopped (to taste)
parsley, chopped
2 Tbsp. paprika or enough to get the desired color
1 c. salad oil
1 oz. Worcestershire sauce
dash of Tabasco
salt and pepper to taste (if desired)

Preparation

Combine all ingredients, mixing well.
Will keep refrigerated for several days.
Should be a good pink color.