Rémoulade Sauce

By garciamoss

This is the zesty condiment that goes with the Shrimp Po’Boy recipe I posted earlier.

Ingredients

• 1/4 celery root (celeriac), peeled, coarsely grated (about 1/3 cup)
• 2 scallions, thinly sliced
• 1 garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• 1 tablespoon prepared horseradish
• 1 tablespoon whole grain mustard
• 2 teaspoons Tabasco or other hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon celery seeds
• 1/2 teaspoon paprika
• 1 cup mayonnaise
• 1/4 cup chopped fresh flat-leaf parsley

Details

Adapted from bonappetit.com

Preparation

Step 1

Combine celery root, scallions, garlic, lemon juice, horseradish, mustard, Tabasco, Worcestershire sauce, celery seeds, and paprika in a food processor and pulse until a coarse purée forms. Fold in mayonnaise and parsley.