Creole Remoulade

 Folks-

I've been experimenting a lot with Southern cooking lately, and decided to make Fried Catfish and Hushpuppies with Creole Remoulade tonight. So I don't forget the Remoulade recipe, here's my version made using one from Food52.com.

Ingredients:

• 4 tablespoons minced celery leaves
  
• 4 tablespoons minced parsley
  
• 2 cloves garlic, minced
  
• 6 scallions, white and light green parts, finely minced
  
• 4 tablespoons freshly squeezed lemon juice
  
• 1 teaspoon prepared horseradish 
• 1 teaspoon Worcestershire sauce
• 3 to 10 drops Tabasco sauce (to taste)
  
• 1/4 cup Creole mustard (i.e., Zatarain's, or you can use any coarse-grained mustard)
  
• 1/2 cup mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 3-5 drops liquid smoke
• 1 tablespoon packed Brown sugar
• Combine ingredients in a blender and pulse just until combined.
• 1/4 teaspoon smoked paprika
  
• 1 pinch freshly ground black pepper to taste