Galatoire's Seafood Remoulade Sauce

By Joelene

Ingredients

• 1 rib celery
• 4 scallions
• 1 cup parsley leaves, large stems trimmed
• 1/4 large onions
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 1/2 cup Creole mustard*
• 1/2 cup red wine vinegar
• 1 tablespoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1/4 cup salad oil
• 3 tablespoons paprika

Preparation

Step 1

In a food processor fitted with the metal blade, mince the celery, scallions, parsley and onions. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, Worcestershire and oil; use on/off pulses to combine. Add paprika and process to combine. Refrigerate sauce 6 to 8 hours before serving. Makes 2 cups.