Couzan Billy's Remoulade Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

1/4 cup Creole mustard
2 tablespoons paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1/2 cup tarragon vinegar
1 1/2 cups scallions, minced
1/2 cup celery, minced
1/2 cup fresh parsley, chopped
1 1/3 cups olive oil

Combine all ingredients except oil in food processor. Process for 30 seconds. With motor still running, slowly add oil. Cover bowl and let stand for 4 hours at ROOM TEMP.