(Makes 1 ½ Quarts)

INGREDIENTS

2 Eggs

½ cup each, shallots & celery

4 Tablespoons paprika

4 cloves garlic

2 Teaspoons salt

5 stalks parsley

½ cup Creole mustard

¼ cup tomato catsup

1-½ pints of vegetable or olive oil

3 bay leaves

½ cup vinegar

2 Tablespoons horseradish

1 lemon

4 shots of Tabasco or to taste

INSTRUCTIONS

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 crabmeat.