1 bunch green onions
1/2 bunch parsley
1 cup Creole mustard
1 celery heart
1/2 cup olive oil
4 tablespoons paprika (Hungarian is best)
1/2 teaspoons cayenne
1 teaspoon salt
juice of 1 lemon
Combine green onions and parsley in food processor. Process together until finely minced. Add the remainder of the ingredients.
Allow remoulade sauce to rest for at least 2 hours before serving.
Pairs Well With
This is one of the best Remoulade sauces I've ever had, and it goes fantastically with savory calas (New Orleans rice fritters)! Thanks to Poppy Tooker for teaching this recipe at a c ourse at The Savvy Gourmet, New Orleans!
*I like to add more lemon; it gives such a great flavor!