Group A Ingredients
1/2 cup Creole mustard or other spicy mustard
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon finely chopped garlic
1 teaspoon fresh lemon juice
1 1/2 teaspoons paprika
1/4 teaspoon ground white pepper
1/8 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper, or to taste
Salt, to taste
Group B Ingredients
1/2 cup olive oil
1/4 cup finely chopped heart of celery
1 1/2 teaspoons finely chopped parsley
1 tablespoon grated white or yellow onion
1 tablespoon finely chopped green onion, white only
Hot sauce, optional
Combine ingredients in Group A except salt and mix well. Add salt to taste.
Add olive oil in slow stream while whisking mixture. Add rest of Group B and mix well. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy. Cover and chill before use. Covered and refrigerated, the sauce should keep about 3 weeks.
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