Ingredients

  • 1/3 cup spicy mustard
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons grated horseradish
  • 1 teaspoon minced garlic
  • 2 teaspoons lemon juice
  • 2 teaspoons sweet paprika
  • Cayenne pepper and black pepper to taste
  • 1/3 cup light-flavored oil (canola, light olive, safflower, sunflower, etc)
  • 1/4 cup minced celery hearts and leaves
  • 2 tablespoons minced green onion
  • 1 tablespoon minced parsley
  • Dash hot pepper sauce
  • Up to 1/4 teaspoon salt, to taste

Steps

  1. Combine all ingredients through black pepper.
  2. Stream in oil slowly, whisking, to form an emulsion.
  3. Add all other ingredients, adjusting for salt and heat. Refrigerate until ready to use.
  4. Makes about 1 1/4 cups sauce and leftover sauce will keep in refrigerator a week. This sauce also goes well with fried fish and french fries.