Creole Tartar Sauce

         Yield: 1 Servings
Categories: Fish, Sauces

3 tb Tomato paste 2 tb Dijon mustard 2 tb Olive oil 1 tb White wine vinegar 1/2 ts Paprika 3/4 ts Red pepper sauce 1/4 c Finely chopped scallions 1/4 c Finely chopped celery 1/4 c Finely chopped parsley In a small bowl stir together all ingredients until combined. Makes about 3/4 cup. From the files of Al Rice, North Pole Alaska. Feb 1994