Cajun Remoulade Sauce

This classic Cajun sauce is an essential ingredient in Shrimp Remoulade which appears on almost every New Orleans restaurant menu. There are many variations of the sauce due to the fact that the originator hasn’t given out his recipe. To get the original version, you must eat at Arnaud’s Restaurant on Bourbon Street. This one, however, is very close to the original and very good. It is also good as a dipping sauce for Natchitoches meat pies and is good in place of mayonnaise on sandwiches.

1/2 cup mayonnaise

1/2 cup celery, finely chopped

1/2 cup green onions including tops, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup prepared horseradish

1/4 lemon, seeded, but with rind and pith

1 bay leaf, crumbled

2 tablespoons Creole mustard, or spicy brown mustard

2 tablespoons catsup

2 tablespoons Worcestershire sauce

1 tablespoon prepared mustard

1 tablespoon white vinegar

1 tablespoon Tabasco pepper sauce

1 tablespoon minced garlic

2 teaspoons sweet paprika

1 teaspoon salt

Place all ingredients in a blender or food processor; process until well mixed and lemon rind is finely chopped. Chill well. Makes 1 1/2 cups