Red Remoulade Sauce.

Red Remoulade Sauce

1/2 cup white vinegar
1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard
1/4 cup yellow mustard
2 TBSP paprika
1 TSP cayenne
1 TSP tobasco
6 cloves garlic
2 TBSP worchestershire
6 green onions
3 talks chopped celery
2 extra large eggs
1.5 cups olive oil
juice of 1 lemon
salt & pepper to taste
3 bay leaves

Combine vinegar through eggs in a food processor and process until smooth. Add oil in a steady stream processing until mixture is thick. Stir in lemon juice, salt, pepper, and bay leaves. Let sit to combine in refrigerator at least 6 hours, preferably overnight. Discard bay leaves before serving. Makes about a quart.