Instructions
Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)
Yield: 2 cups
Ingredients
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil
- 1/2 cup chopped yellow onions
- 1/2 cup chopped green onions (green and white parts)
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole or other whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon salt
- 1/4 teaspoon cayenne †††††††
- 1/8 teaspoon freshly ground black pepper
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