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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A Galatoire's Restaurant recipe. They serve this tossed with shrimp and on a bed of iceburg lettuce. I can't get enough of this stuff!! Ingredients:
3/4 cup celery, chopped |
3/4 cup green onion, chopped |
1/2 cup parsley, chopped |
1 cup yellow onion, chopped |
1/2 cup ketchup |
1/2 cup tomato puree |
1/2 cup coarse brown mustard |
2 tablespoons prepared horseradish |
1/4 cup red wine vinegar |
2 tablespoons paprika |
1 teaspoon worcestershire sauce |
1/2 cup salad oil |
Directions:
1. Mince the celery, green onion, parsley, and yellow onions in a food processor.
2. Add the ketchup, tomato puree, mustard, horseradish, red wine vinegar, paprika, and Worcestershire.
3. Begin processing again and add the oil in a slow drizzle to emulsify.
4. Chill for 6-8 hours or overnight. Correct seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry.
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