Remoulade Sauce
(While I normally use this sauce for crab or salmon cakes, it's also kickin' for burgers or hot dogs)

Submitted by Starscr292


1 large egg yolk
3 Tbl. Dijon or Creole style mustard
1/4 c. white wine vinegar
1 Tbl. paprika
1 c. vegetable oil
2 Tbl. grated horseradish, bottled or fresh
1 tea. fine chopped garlic
1/3 c. finely chopped scallions
1/3 c. finely chopped celery
2 Tbl. finely chopped parsley
2 Tbl. ketchup
salt and freshly ground black pepper to taste

Whisk together egg yolk, mustard, vinegar and paprika.  Add oil gradually to mixture while whisking.  Beat vigorously then add the remaining ingredients and mix well.