ARNAUD'S REMOULADE SAUCE
Steps:
- In a blender, combine the mustard, horseradish, vinegar, lemon juice, basil, paprika, celery salt and cayenne pepper. Slowly drizzle olive oil in a steady stream to emulsify. Add salt and pepper to taste. Transfer sauce to medium bowl and stir in the green onions, celery and parsley. Refrigerate for at least an hour before serving.
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