Food Network: Remoulade Sauce

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Remoulade Sauce
(c) 1996 Emeril Lagasse, Louisiana Real and Rustic, William Morrow Publishers

Ingredients
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Instructions
Combine all ingredients in the bowl of a food processor and process for
30 seconds. Use immediately or store. Will keep for several days in an airtight container in the
refrigerator.