Ingredients

　　2/3 cup olive oil

　　1/2 cup Creole mustard

　　1/4 cup apple cider vinegar

　　2 green onions (bulbs only), finely sliced

　　2 cloves garlic, minced

　　1 tablespoon paprika

　　1 teaspoon salt

　　1/2 teaspoon cayenne pepper

　　In a food processor or blender, combine the oil, mustard, vinegar, green onions, garlic, paprika, salt, and cayenne pepper. Purée, transfer to a bowl, cover, and chill before serving.

　　Cooks' Note

　　This sauce also goes well with cold meats.

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