Robert’s Seafood Remoulade

1 /4 cup Celery, finely chopped
1 /3 cup Onion, finely chopped
1 /2 cup Ketchup
1 1 /2 Tbsp Lemon juice, freshly squeezed
1 Tbsp Prepared horseradish
1 /2 cup Homemade Mayonnaise
1 1 /2 Tbsp Creole Seasoning
1 tsp Lawry’s Seasoned Salt
1 /2 tsp Garlic, minced

Place onion and celery into a mixing bowl. Add remaining ingredients and blend well.

Remoulade sauce tastes better if made at least 1 day in advance.

Yield: 2 cups