1/4 c. lemon juice
1/4 c. tarragon vinegar
1/4 c. Creole mustard
1/4 c. horseradish
2 hard boiled egg yolks
1/4 c. mayonnaise
2 tsp. paprika
2 tbsp. catsup
1/2 c. good oil
1/2 c. finely chopped celery
1/4 c. minced shallots
Salt & pepper to taste

Combine lemon juice, vinegar, mustard, paprika, dash of red pepper, catsup, salt and pepper. Gradually add oil and blend well. Add chopped celery and onions. Yield 2 cups.