This is a looser variation of Remoulade Sauce. For a denser and more cohesive sauce prepare this in a Robot Coupe/food processor using one whole skinned & seeded lemon as a binding agent. But, reserve the pickled vegetables for fine dicing and fold into the sauce after it is emulsified.
In a large bowl, whisk together and make a vinaigrette:
1/4c shrimp boil broth
1/4c home-made creole mustard
juice of one lemon
1/2c white vinegar
1TB tomato jam/marmalade
1 c oil, canola or something of a neutral flavor
grated fresh horseradish
celery, diced
parsley, chopped
garlic, minced
green onions, sliced
some pickled vegetables from summer: onion, radish,
mirliton, & c.
Now adjust the seasoning with salt, paprika, lemon.
