Ingredients
Creole Mustard 18-20 Tbs
Celery (minced) 12 Tbs(3 ribs)
Scallions (minced) 5 Tbs(or more if needed)
Paprika 2 Tbs
Salad Oil 16 Tbs(or more if needed)
White Tarragon Vinegar 8 Tbs(or more if needed)
Horseradish (prepared) 2 Tbs(or add more mustard)
Tomato Paste 2 Tbs(add as needed/desired)
Parsley 3 Tbs
Salt 0.3 Tbs(i.e. 1 teaspoon)
Garlic 1 clove
Worcestershire 5 dashes
Yellow onion 4 Tbs(i.e. 1 quarter onion)
Preparation
Process all non-oil ingredients in a food processor. Slowly drizzle in oil to emulsify.
You can then marinate shrimp in this sauce over night and sever over a bed of lettuce or in mixed greens. Also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).
