New Orleans Syle Remoulade Sauce

Ingredients

1 cup mayonnaise 

1/2 cup finely chopped scallions, green parts only 

2 tablespoons finely chopped fresh flat-leaf parsley 

2 tablespoons finely chopped celery 

2 tablespoons Creole, or other whole-grain mustard 

2 tablespoons ketchup 

1 tablespoon tomato paste 

1 1/2 teaspoons minced garlic 

3 teaspoons sweet paprika 

1 teaspoon hot sauce, such as Crystal 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

Preparation

Place all ingredients in the bowl of a food processor; process until well combined. Transfer mixture to a nonreactive airtight container. Chill thoroughly before using. Sauce may be kept, refrigerated, up to two days.

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