Chef nino's Cajun REMOULADE SAUCE

By Emcneil

Ingredients

• 1 Large Stalk Celery, Chopped
• 2 Green Onions, Chopped
• 1 Garlic Clove, Chopped
• ¼ cup white onion Finely Chopped
• ¼ cup First Cold Pressed Olive Oil
• 1 Tbsp Italian Parsley, Finely Chopped
• 2 Tbsp Couchons Creole Mustard
• 2 Tbsp Smoked Paprika
• 1/4 Cup White Vinegar
• 1 tsp Worcestershire Sauce
• 1 Tbsp Horseradish
• 2 tsp Louisiana Hot Sauce
• 2 Tbsp Ketchup
• Kosher Salt
• Freshly Ground Black Pepper To Taste
• 1/2 tsp Cayenne or to taste

Preparation

Step 1

Combine all ingredients in a medium mixing bowl and and whisk until all ingredients are incorporated. In a separate mixing bowl, combine ¼ cup First Cold Pressed Olive Oil and whisk until thick, about 2 minutes. Combine oil mixture into remoulade mixture and whisk until all is incoporated.

If wanting smother remolade combine the above ingredients in a food processor, process until smooth. With the motor still running, slowly drizzle in ¼ cup First Cold Pressed Olive Oil. Refrigerate overnight.