Anonymous August 25 2005

1 teaspoon dry mustard

1 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

2 teaspoons prepared horseradish

4 anchovies, minced

1 tablespoon minced capers

2 tablespoons minced celery

3 tablespoons red wine vinegar

2/3 cup olive oil

Combine all ingredients; whisk together until well blended. Makes

about 1 1/2 cups of remoulade sauce.