Top your crab, shrimp, lobster, salmon dishes or seafood po’ boy sandwiches with this wonderfully spicy sauce, which has its origins in France and was popularized in New Orleans. It is best used the next day, and can last several days in the refrigerator.
YIELD: ABOUT 2½ CUPS (590 ML) • PREP TIME: 30 SECONDS
¼ cup (60 ml) fresh lemon juice
¾ cup (177 ml) light olive oil
½ cup (76 g) chopped sweet onion
½ cup (25 g) chopped scallions
¼ cup (25 g) chopped celery heart
4 cloves garlic, pressed
2 tbsp (30 g) prepared horseradish
3 tbsp (47 g) whole-grain mustard
3 tbsp (47 g) prepared yellow mustard
3 tbsp (46 g) ketchup
3 tbsp (9 g) chopped flat parsley
1 tsp salt
¼ tsp cayenne pepper
⅛ tsp freshly ground black pepper
Combine all the ingredients in the bowl of a food processor and process for 30 seconds. This sauce will keep for several days in an airtight container in the refrigerator.