Remoulade Sauce With Horseradish

1. Blend celery, green onion, mayonnaise, horseradish, parsley, Creole mustard, ketchup, Worcestershire sauce, Dijon mustard, vinegar, hot pepper sauce, lemon, garlic, paprika, salt, and bay leaf in a food processor, adding ingredients gradually with motor running, until lemon rind is finely chopped and sauce is well-blended. Chill sauce in refrigerator for at least 2 hours.

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Nutrient	Quantity
Total fats	24.5038 g
Protein	2.8125 g
Carbohydrates	22.2791 g
Energy	310.8441 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2458 g
Water	212.2235 g
Aspartic acid	0.2318 g
Calcium, Ca	135.5965 mg
Lutein + zeaxanthin	1358.3297 g
Fiber, total dietary	5.2264 g
Fatty acids, total saturated 22:0	0.0429 g
Carotene, beta	2224.8636 g
Niacin	1.2771 mg
Vitamin A, RAE	201.7535 g
Arginine	0.1049 g
Riboflavin	0.1627 mg
Tocopherol, beta	0.0161 mg
Fatty acids, total polyunsaturated 15:0	0.0036 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0283 g
Fatty acids, total saturated 20:1	0.0742 g
Glutamic acid	0.2178 g
Sodium, Na	1099.807 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2741 g
Total lipid (fat)	24.5038 g
Manganese, Mn	0.4085 mg
Fructose	1.2481 g
Proline	0.1239 g
Fatty acids, total saturated 16:0	2.6851 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0153 g
Sucrose	0.1345 g
Choline, total	19.0142 mg
Sugars, total	10.8493 g
Serine	0.0544 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	0.4943 g
Vitamin B-6	0.3175 mg
Selenium, Se	5.137 g
Ash	3.973 g
Fatty acids, total saturated 18:1 undifferentiated	16.9657 g
Pantothenic acid	0.4298 mg
Phenylalanine	0.0538 g
Copper, Cu	0.2018 mg
Betaine	0.3771 mg
Thiamin	0.0868 mg
Retinol	3.24 g
Methionine	0.0182 g
Iron, Fe	3.4608 mg
Carbohydrate, by difference	22.2791 g
Phosphorus, P	96.8283 mg
Folate, total	68.3197 g
Tocopherol, gamma	0.1628 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Alanine	0.0522 g
Cholesterol	19.14 mg
Valine	0.0728 g
Fatty acids, total saturated 18:2 undifferentiated	2.722 g
Glycine	0.0635 g
Carotene, alpha	27.7155 g
Glucose (dextrose)	0.9052 g
Fatty acids, total saturated 14:0	0.0204 g
Zinc, Zn	1.0394 mg
Isoleucine	0.0552 g
Tocopherol, delta	0.0115 mg
Fatty acids, total saturated 12:0	0.0054 g
Fatty acids, total polyunsaturated	2.9684 g
Fatty acids, total saturated 14:1	0.0007 g
Tocotrienol, gamma	0.0041 mg
Leucine	0.0847 g
Tocotrienol, alpha	0.1867 mg
Vitamin A, IU	3981.9755 IU
Folate, DFE	68.3197 g
Tryptophan	0.0133 g
Vitamin C, total ascorbic acid	28.6685 mg
Phytosterols	16.48 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Galactose	0.2511 g
Fatty acids, total polyunsaturated 18:1 c	0.0801 g
Fatty acids, total saturated 20:0	0.0406 g
Tyrosine	0.0289 g
Vitamin B-12	0.0696 g
Vitamin K (phylloquinone)	106.3873 g
Fatty acids, total saturated	3.3269 g
Histidine	0.0272 g
Fatty acids, total monounsaturated	17.3154 g
Threonine	0.0459 g
Folate, food	68.3197 g
Fatty acids, total polyunsaturated 17:0	0.012 g
Fatty acids, total polyunsaturated 24:0	0.0146 g
Cryptoxanthin, beta	287.4264 g
Vitamin E (alpha-tocopherol)	2.8606 mg
Magnesium, Mg	43.5212 mg
Lysine	0.0685 g
Potassium, K	765.3499 mg
Cystine	0.0181 g
Fluoride, F	2.02 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0	0.1601	0.0515	0.0017
Salt	1 teaspoon	0	0	0
Garlic	1 tablespoon	12.665	2.8101	0.0425
Bay leaf	1	0	0	0
Mayonnaise	0.25 cup	209.38	0	23.2
Paprika	2 teaspoons	12.972	2.4835	0.5929
Celery	0.5 cup	8.08	1.4999	0.0859
Worcestershire sauce	2 tablespoons	26.52	6.6164	0
ketchup	2 tablespoons	0	0	0
Green Onion	0.5 cup	9.585	2.0377	0.1668
white vinegar	1 tablespoon	2.682	0.006	0
dijon mustard	1 tablespoon	0	0	0
horseradish	0.25 cup	28.8	6.774	0.414
italian parsley	0.25 cup	0	0	0
creole mustard	2 tablespoons	0	0	0