Cajun & Creole : Remoulade Sauce

• 1/4 cup coarse, spicy mustard
  
• 2 teaspoons paprika
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/4 cup tarragon vinegar
  
• 1 cup olive oil
  
• 1/2 cup coarsely chopped green onions
  
• 1/2 cup finely chopped celery
  
• 1/4 cup finely chopped fresh parsley
  

In a medium bowl, whisk together mustard, paprika, TABASCO^® Sauce, salt, and pepper. Beat in vinegar and then, whisking constantly, add oil in a slow, thin stream, continuing to beat until sauce is thick and smooth. Stir in onions, celery and parsley and mix well. Cover bowl and let sauce stand at least 2 hours before serving to allow flavors to blend.

Makes 2 cups.