This tangy twist on a classic remoulade sauce is flavored with mustard, horseradish, vinegar, chili sauce and green onions. It pairs beautifully with fish, shellfish and vegetables.

Remoulade Sauce

Place celery, green onions, vinegar, liquid egg product, mustard seed, horseradish, Creole mustard, chili sauce, paprika, Worcestershire sauce, hot sauce, Old Bay seasoning, garlic and salt in a food processor. Cover and process for 30 to 60 seconds or until finely chopped.

With food processor running, gradually add oil in a thin, steady stream; continue processing until slightly thickened. Transfer to medium bowl. Cover and chill for 1 hour or up to 2 days.