Rémoulade Sauce (New Orleans)

This delicious New Orleans-syle rémoulade sauce is well paired with Shrimp and Avocado Salad.

1 cup mayonnaise
½ cup scallions, finely chopped, green parts only
2 Tbsp. fresh flat-leaf parsley, finely chopped
2 Tbsp. celery, finely chopped
2 Tbsp. Creole, or other whole-grain mustard
2 Tbsp. catsup
1 Tbsp. tomato paste
1½ tsp. garlic, minced
3 tsp. sweet paprika
1 tsp. hot sauce, such as Crystal
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked

Place all ingredients in the bowl of a food processor; process until well combined.

Transfer mixture to a nonreactive airtight container. Chill thoroughly before using.

Sauce may be kept, refrigerated, up to two days.

Makes 1½ cups.