2 c. creole mustard
3 green onions, chopped fine
1 sm. bunch parsley, chopped fine
2 stalks celery, chopped fine
5 tbsp. paprika
4 tbsp. Worcestershire
2 cloves garlic, chopped fine
3 tbsp. horseradish, chopped fine
1 tbsp. salt
Juice of 1 lemon

Place in bowl: onions, parsley and celery. Add mustard, paprika, Worcestershire, garlic, horseradish, lemon juice and salt. Mix well. Place in refrigerator at least 24 hours. For milder version, add 1/2 cup mayonnaise. If well refrigerated in glass jar, will keep for several months.