Home Made Remoulade for Creole Crab Burgers

As promised...Remoulade!
This recipe makes about 1 & 1/2 quarts. Hope you have a lot of seafood around!

Ingredients

• 2 eggs
  
• 4 tbs paprika
  
• 2 tsp salt
  
• 1/2 Creole Mustard
  
• 1 1/2 pints olive oil
  
• 1/2 cup vinegar
  
• 1 lemon
  
• 1/2 cup shallots
  
• 1/2 cup celery
  
• 5 stalks parsley
  
• 1/4 cup catsup
  
• 3 bay leaves
  
• 2 tbs horseradish
  
• Tabasco to taste

Recipe Directions
Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crab meat.