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Ingredients

• 6 garlic cloves, peeled
• 3 celery ribs, chopped
• 1/3 cup white vinegar
• 1/2 cup egg substitute
• 1/4 cup ketchup
• 1/4 cup prepared horseradish
• 1/4 cup Creole mustard
• 1/4 cup yellow mustard
• 2 tablespoons mild paprika
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (or to taste)
• 1 teaspoon ground red pepper
• 1 1/2 cups vegetable oil
• 6 green onions, sliced
• Kosher salt and black pepper to taste

Description

You Can Make This Sauce Up To Several Days Ahead To Serve With Peeled, Boiled Shrimp. Leftover Sauce Will Keep In The Refrigerator For 2 Weeks And Is Delicious On Sandwiches, Chicken Or Crab Cakes, Or Salad.

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