Seafood Remoulade Sauce
1 stalk celery, chopped
1/ 4 c. onion, chopped
1/2 c. ketchup
3 T. lemon juice, freshly squeezed
1 t. creole mustard
1/4 c. prepared horseradish
1 c. mayonnaise, preferably Duke’s
2 t. creole seasoning
1 t. Lawry’s seasoned salt
1 t. garlic, minced
Blend onion and celery in the food processor until small but not completely puréed. Place onion and celery in a mixing bowl.
Add remaining ingredients and mix well.
Best if made at least 1 day in advance. Sauce holds up to 1 week in the refrigerator.
Yield: 2 cups