Classic Remoulade Sauce

Ingredients

• 1 large egg
• 1 fresh lemon (about 2 tablespoons)
• 1/4 cup chopped onions
• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 1 tablespoon prepared horseradish
• 3 tablespoons Creole or whole-grain mustard
• 3 tablespoons prepared yellow mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped parsley
• Salt
• Cayenne pepper
• Freshly ground black pepper
• 1 cup vegetable oil

Directions

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until the thick. Reseason if needed. Cover and refrigerate for at least 1 hour before serving. Can be stored for up to 1 week.