Think of this as tartar sauce with a Acadian education. As delicious with fried catfish as it is with crab or shrimp and seafood salads.

• 1/4 cup fresh lemon juice
• 3/4 cup vegetable oil
• 1/2 cup chopped onions
• 1/2 cup chopped green onions
• 1/4 cup celery
• 2 Tbsp. chopped garlic
• 2 Tbsp. prepared horseradish
• 3 Tbsp. Creole or Whole grain mustard
• 3 Tbsp. yellow mustard
• 3 Tbsp. ketchup
• 3 Tbsp. chopped parsley
• 1 tsp. salt
• 1/4 tsp. cayenne
• 1/8 tsp. freshly ground black pepper

Put all the ingredients in a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

--Excerpted from "Louisiana Real and Rustic," by Emeril Lagasse and Marcelle Bienvenu