Susan Spicer's Classic N'Awlins Remoulade
Recipe courtesy of Susan Spicer's Crescent City Cooking
Makes 2 cups
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Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator.