Tangy Remoulade Sauce

By JimMac

Good with fish and vegetables.

Ingredients

• 2 tablespoons Creole or whole-grain mustard
• 2 tablespoons chopped green onion tops, green part only
• 1 1/2 teaspoons prepared horseradish
• 1 teaspoon chopped garlic
• 1 teaspoon yellow mustard
• 1 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup plus 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh parsley leaves
• 1 to 2 hard boiled eggs, chopped
• 1 1/2 tablespoons drained and coarsely chopped capers

Preparation

Step 1

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.