Remoulade Sauce

From the Kitchen of Brett Broussard

1 rib celery
2 green onions
1 clove garlic
1 tablespoon parsley
2 tablespoons creole mustard
2 tablespoons paprika
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 tablespoon horseradish
2 teaspoons hot sauce
2 tablespoons ketchup
salt and pepper
1 ounce olive oil
1/4 cup vegetable oil

Combine ingredients (except for oil) ina food processor, process until smooth. Slowly drizzle in oil. Chill in refigerator for an hour before using.

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