Classic Remoulade Sauce

Ingredients

1 large egg

2 T fresh lemon juice

¼ cup onions chopped

¼ cup green onions chopped

¼ cup celery chopped

1 T horseradish prepared

3 T whole grain mustard

3 T mustard

3 T ketchup

3 T parsley chopped

salt and pepper to taste

cayenne pepper to taste

½ cup olive oil

½ cup vegetable oil

Procedure

(Makes 2 cups)

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Taste and add more seasoning if needed. Cover and refrigerate for at least one hour before serving. Can be stored in the refrigerator for 3-4 days.