Seafood Remoulade

1 stalk Celery

1/ 3 cup Onion, chopped

1 cup Ketchup

3 Tbl Lemon juice, freshly squeezed

1 tsp Creole mustard

1/4 cup Prepared horseradish

1 cup Mayonnaise

2 tsp Creole Seasoning (page xxx)

1 tsp Lawry’s Seasoned Salt

1 tsp Garlic, minced

Blend onion and celery in the food processor until small but not completely puréed. Place onion and celery in a mixing bowl.

Add remaining ingredients and mix well.

Best if made at least 1 day in advance. Sauce holds up to 1 week in the refrigerator.

Yield: 2 cups