Tujaque's Remoulade Sauce
3 cups finely chopped white onions (about 3 large onions)
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
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.