| Creole mustard | 2 T |
| tarragon wine vinegar | 1 T |
| salt | to taste |
| black pepper | to taste |
| lemon juice | 2 T |
| olive oil | 1 c |
| paprika | 1 T |
| celery | 1/2 c chopped fine |
| scallions or green onions | 1 c chopped |
| garlic | 1 t chopped |
| parsley | 1/2 c chopped |
| horseradish | 2 T grated |
| anchovy paste | 2 T |
| powdered cayenne pepper | to taste |
| red pepper sauce | to taste |
Zatarain’s Creole mustard should be used if it is available, but Grey Poupon Country Dijon is a suitable substitute.
Combine the mustard, vinegar, salt, pepper and lemon juice. Using a blender or food processor add the oil in small portions blending thoroughly after each addition. Stir in the remaining ingredients and chill for at least one hour. Use this as a sauce for shrimp, oysters or other seafood.
This recipe is adapted from The New York Times Magazine, 2 July 1978, p. 27.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 4–6.
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