6 spring onions with green tops
4 tender celery stalks with leaves, chopped
1/2 cup flat leaf parsley
1 cup Creole mustard
1/2 cup olive oil
4 Tbsps paprika
1/2 tsp cayenne pepper
1 tsp kosher salt
1 lemon, juiced
Put the spring onions, celery, and parsley in a food processor and pulse until minced, then with motor running, add the remaining ingredients and process until creamy smooth.
Spoon into a container and refrigerate for later use or serve immediately. This makes a good dipping sauce for crab fritters or a nice sauce on top of fried green tomatoes.
Makes about 1 1/2 cups sauce.
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