• 2 cups minced green onions
  • 3/4 cup Dijon mustard
  • 1/2 cup mild sweet mustard
  • 1 tbs. hot chili oil
  • 1/3 cup prepared horse radish
  • 1/3 catsup
  • 1/4 cup paprika
  • 1/2 cup olice oil
  • 6 bay leaves
  • 2 tbs. minced garlic
  • 3 cups minced celery
  • 1 1/2 bunches parsley, finely minced
  • 2 lemons, peeled and all white pith removed, sectioned, seeded and cut into 1/4-inch dice
  • Hot-pepper sauce, salt, and lemon juice to taste


1. Combine green onion, mustards, chili oil, horseradish, catsup, paprika, olive oil, bay leaves, and garlic in a food processor fitted with the steel blade, or a blender. Blend intil smooth.

2. Transfer mixture to a bowl and stir in celery, parsley, and lemons. Season to taste with hot-pepper sauce, salt and lemon juice.. Taste again just before serving: adjust seasoning in necessary.

Makes about 8 cups

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Submitted 6/13/05.
Source: California Culinary Academy
Submitted By: Rick Smith