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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Deborah Blouin of the Junior League of Baton Rouge says this sauce's spiciness is due to its Creole heritage. It's the oomph that gives the sauce a difference, she says with a laugh. Ingredients:
1/4 cup lemon juice |
1/4 cup cider vinegar |
1/4 cup prepared mustard |
1/4 cup prepared horseradish |
2 teaspoons paprika |
1 teaspoon salt |
1/2 teaspoon black pepper |
dash ground red pepper |
2 tablespoons ketchup (optional) |
1 cup vegetable oil |
1/2 cup finely chopped celery |
1/2 cup finely chopped green onions |
Directions:
1. Whisk together first 8 ingredients, and, if desired, ketchup in a bowl; gradually whisk in oil until thickened. Stir in celery and onions. Cover and chill at least 1 hour or up to 1 week.
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