Cook the Book: Classic N'Awlins Remoulade

1 garlic clove, minced

2 tablespoons Creole mustard

1 tablespoon apple cider vinegar

1 teaspoon sweet Hungarian paprika

1/2 teaspoon cayenne

Juice of 1 medium lemon (about 3 tablespoons)

1 tablespoon prepared horseradish

Salt and pepper

1 cup olive oil

1/4 cup finely chopped celery heart

2 tablespoons chopped fresh parsley

2 tablespoons finely chopped scallion