N'awlins Remoulade Sauce Recipe

Now there are two types of people in the world...people who like the French "white" remoulade w/mayonaise and capers, and those who prefer the spicy, tangy, N'awlins "red" remoulade best known for coating fabulous cajun boiled shrimp at New Orleans restaurants everywhere. (Prounounced "reh-mu-lawd," sort of quick, like you're about to jump into a huge sack of boiled crawfish and don't have time to talk about it.)

Ok, maybe that overstates things a bit. Regardless, here's my recipe for the red New Orleans style remoulade. It's super-tangy, with a little bit of spice and alot of green onion flavor.

New Orleans Remoulade Sauce
6 Tbs. Creole mustard
1 Tbsp. paprika
2 1/2 tsp. cayenne pepper
8 Tbs. vinegar
3/4 cup chopped green onions
4 dashes hot sauce
1/4 cup chopped celery
1/4 cup ketchup
1/4 cup yellow mustard (I know it sounds like alot of mustard, but it gives the recipe the tangy flavor plus some heat, makes it mauh-velous).
1 large clove garlic, minced
2 small eggs or 1 extra large, brought to room temp with a hot water bath
2 Tbs. lemon juice
2/3 cup oil

Place all ingredients besides oil in a blender, and puree. With blender on high, slowly add oil in a stream. The mixture should emulsify, giving it the texture of a thin mayonaise. Cover and store in the fridge overnight, so the flavors can develop. Serve with seafood, toss with boiled shrimp and serve over lettuce, or use to smother some unsuspecting french fries.