Remoulade Sauce - Creole Style - cooking recipe

Ingredients

3/4 cup vegetable oil
1/2 cup green onion, chopped (both green and white parts)
1/2 cup yellow onion, chopped
1/4 cup lemon juice (freshly squeezed)
1/2 cup celery, finely chopped
3 tablespoons mustard (try to find Creole mustard or other whole grain mustard)
3 tablespoons ketchup
4 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons garlic, chopped
2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/4 - 1/2 teaspoon cayenne (depending on how hot you like it)
1/4 teaspoon fresh ground black pepper

Preparation

Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.