2/3 c. olive oil
5 tbsp. creole mustard
1 bunch green onions, cut in pieces
2 tbsp. paprika
1/3 c. vinegar
1 rib celery, cut in pieces
2 cloves garlic
1 tbsp. horseradish
Parsley
Tabasco

Place all ingredients in food processor with steel blade and process until fine. Chill in refrigerator overnight.