Tujaque's Remoulade Sauce
2 cups finely chopped celery
1 cup finely chopped green onions and green tops
1 cup finely chopped fresh parsley
1 cup finely chopped lettuce
16 ounces Maison Louisianne Creole Mustard
8 ounces horseradish
1 1/2 pints olive oil
red pepper to taste
paprika - generous amount to get red color
salt
lemon juice
vinegar
Mix all chopped vegetables together.
Add Maison
Louisianne Creole Mustard.
Mix well.
Add paprika, then olive oil, salt and pepper to taste.
Add a little lemon juice and vinegar to taste.
Makes about 2 quarts
of sauce.
Sauce can be made in advance and keeps very well for
several days.
