Susan Spicer's Classic N'Awlins Remoulade

Condiments and Sauces

Makes 2 cups

Recipe courtesy of Susan Spicer's Crescent City Cooking

Ingredients:

2 tablespoons finely chopped onion or shallots
1 garlic clove, minced
2 tablespoons Creole mustard
1 tablespoon apple cider vinegar
1 teaspoon sweet Hungarian paprika
1/2 teaspoon cayenne
juice of 1 medium lemon (about 3 tablespoons)
1 tablespoon prepared horseradish
salt and pepper
1 cup olive oil
1/4 cup finely chopped celery heart
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped scallion

Remoulade Sauce

Click image to enlarge.

Method:

Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator.